Edamame chimichurri has completely changed my weeknight meals, bringing a vibrant burst of freshness to even the simplest dishes. I first discovered this amazing sauce at a summer barbecue, and the combination of bright herbs and the unexpected nutty crunch of edamame had me hooked instantly. It’s more than just a condiment; it’s a flavor explosion! This easy edamame chimichurri is so simple to whip up, and it transforms grilled chicken, fish, or even a humble salad into something special. This delightful Edamame herb sauce is incredibly versatile and brings a delightful texture that you’ll adore. Let’s get cooking!
Why You’ll Love This Edamame Chimichurri
- An explosion of fresh, herbaceous flavor with a satisfying nutty crunch.
- Ready in just 10 minutes, making it perfect for busy weeknights.
- Packed with healthy ingredients, offering a nutritious boost to any meal.
- Incredibly budget-friendly, using common pantry staples.
- A crowd-pleaser that even picky eaters will enjoy, thanks to its bright taste.
- This soybean chimichurri is a fantastic way to add excitement to plant-based dishes.
- It’s a versatile condiment that elevates everything from grilled meats to roasted vegetables.
- Enjoy the goodness of soybean chimichurri, a healthy and delicious alternative to heavy sauces.
Edamame Chimichurri Ingredients
Gathering the right edamame chimichurri ingredients is key to unlocking this sauce’s incredible flavor. The star, of course, is the dry roasted edamame, which I like to chop roughly to maintain that delightful nutty crunch. Fresh parsley and cilantro bring that classic herbaceous brightness, while finely diced red onion adds a little zing. Two cloves of diced garlic are essential for that pungent kick that defines chimichurri. We’ll bind it all together with a good quality extra virgin olive oil and a splash of red wine vinegar for tang. A pinch of kosher salt and black pepper to taste completes this vibrant sauce.
- 1/4 cup Seapoint Farms dry roasted edamame, chopped – for that signature nutty crunch
- 1/4 cup flat leaf parsley, diced – the base of our fresh herb flavor
- 1/4 cup cilantro, diced – adds a bright, slightly citrusy note
- 1/4 cup red onion, diced – for a mild bite and subtle sweetness
- 2 garlic cloves, diced – essential for that classic chimichurri punch
- 1/2 cup extra virgin olive oil – the smooth base that emulsifies everything
- 2 tablespoons red wine vinegar – provides the necessary acidity and tang
- 1/2 teaspoon kosher salt, more to taste – enhances all the other flavors
- 1/4 teaspoon black pepper – for a touch of warmth
How to Make Edamame Chimichurri
Learning how to make edamame chimichurri is incredibly simple, and the result is a sauce that packs a serious flavor punch. It’s a no-cook wonder that comes together in minutes, perfect for when you need a quick flavor boost.
- Step 1: Gather all your chopped and diced ingredients. In a medium-sized bowl, combine the 1/4 cup chopped dry roasted edamame, 1/4 cup diced flat leaf parsley, and 1/4 cup diced cilantro. The aroma of these fresh herbs is already amazing!
- Step 2: Add the 1/4 cup diced red onion and 2 diced garlic cloves to the bowl. Make sure the garlic is finely minced so it distributes evenly and doesn’t overpower any single bite.
- Step 3: Pour in the 1/2 cup extra virgin olive oil and 2 tablespoons red wine vinegar. The olive oil provides a smooth, luscious base, while the vinegar adds that essential bright tanginess that chimichurri is known for.
- Step 4: Season the mixture with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. This is where you start to really build flavor.
- Step 5: Stir everything together gently but thoroughly. As you mix, you’ll notice the vibrant green color coming through, and the toasty smell of the edamame mingling with the herbs. This is how you know you’re on your way to the best edamame chimichurri!
- Step 6: Taste your creation and adjust the seasonings. Need more tang? Add a touch more red wine vinegar. Not salty enough? A pinch more salt will do the trick. This step is crucial for mastering how to make edamame chimichurri that perfectly suits your palate.
It really is that easy! This method ensures all the flavors meld beautifully, creating a truly memorable edamame herb sauce.
Pro Tips for the Best Edamame Chimichurri
Want to elevate your edamame chimichurri game? I’ve picked up a few tricks over the years that make this sauce truly sing. Following these simple tips will ensure you get the most flavor and texture from your chimichurri sauce with edamame.
- Don’t finely mince the dry roasted edamame; a rough chop is key to that delightful crunch and texture.
- Use good quality extra virgin olive oil; it makes a noticeable difference in the overall richness and flavor profile.
- Allow the flavors to meld for at least 15-30 minutes before serving, or even better, make it a day ahead.
- If you like a spicier kick, add a pinch of red pepper flakes or a finely minced jalapeño to the mix.
What’s the secret to perfect Edamame Chimichurri?
The real secret to the best edamame chimichurri lies in the texture of the edamame and letting the flavors meld. Chop the edamame coarsely for crunch, and then let the sauce sit for a bit so the herbs and garlic can infuse into the oil and vinegar. For more tips on flavor infusion, check out this guide on baking techniques.
Can I make Edamame Chimichurri ahead of time?
Absolutely! This edamame herb sauce actually tastes better when made ahead. Prepare it a day in advance and store it in an airtight container in the refrigerator. This gives all the ingredients time to get to know each other, deepening the flavor.
How do I avoid common mistakes with Edamame Chimichurri?
A common pitfall is over-processing the edamame, which turns it mushy instead of crunchy. Also, be sure to finely dice your aromatics like garlic and onion so they distribute evenly. Lastly, don’t skip tasting and adjusting the salt and vinegar; it makes all the difference!
Best Ways to Serve Edamame Chimichurri
This vibrant green edamame sauce is incredibly versatile and can liven up so many dishes. I love using it as a finishing sauce for grilled or pan-seared proteins. It’s fantastic as an edamame chimichurri for steak, adding a fresh counterpoint to the rich meat. Similarly, a generous dollop makes grilled or baked edamame chimichurri for fish sing, especially salmon or cod. Don’t limit it to meat, though! This soybean chimichurri is also amazing over roasted vegetables like asparagus or cauliflower, or even dolloped onto grilled halloumi cheese. It’s the perfect way to add instant personality and a healthy kick to any meal. Try it with air fryer halloumi for a delightful vegetarian option.
Nutrition Facts for Edamame Chimichurri
This healthy edamame chimichurri is as good for you as it is delicious! Here’s a breakdown of what you can expect per serving, which is about 2 tablespoons:
- Calories: 140
- Fat: 13g
- Saturated Fat: 2g
- Protein: 2g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
- Sodium: 170mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, you can explore resources on nutrition.gov.
How to Store and Reheat Edamame Chimichurri
Properly storing your homemade edamame herb sauce is crucial for maintaining its freshness and flavor. Once you’ve finished making this delicious green edamame sauce, let it cool down completely at room temperature. Then, transfer it into an airtight container. I find that glass jars with tight-fitting lids work best for keeping this sauce fresh. You can store your edamame chimichurri in the refrigerator for up to 3 to 4 days. The flavors actually tend to deepen and improve over that time, making it even better on day two!
While it’s best enjoyed fresh, you can also freeze this chimichurri sauce with edamame if you have a lot left over. Pack it into freezer-safe containers or even ice cube trays for portioned amounts. It should keep well in the freezer for about 3 months. To reheat, simply thaw the frozen sauce in the refrigerator overnight. If you need it sooner, you can gently warm it in a small saucepan over low heat, stirring occasionally, until it reaches your desired temperature. Avoid microwaving, as it can sometimes alter the texture of the fresh herbs.
Frequently Asked Questions About Edamame Chimichurri
What is edamame chimichurri?
Edamame chimichurri is a vibrant, herbaceous sauce that puts a unique spin on the classic Argentinian condiment. Instead of the traditional parsley and cilantro base, it incorporates finely chopped dry roasted edamame for a delightful nutty crunch and added texture. It’s a fantastic way to add a fresh, zesty flavor to your meals.
Is edamame chimichurri vegan?
Yes, this vegan chimichurri with edamame is naturally vegan! All the ingredients – herbs, garlic, onion, oil, and vinegar – are plant-based. This makes it a wonderful option for vegans and vegetarians looking for a flavorful sauce to enhance their dishes, whether it’s for grilled vegetables or a hearty bean burger.
Can I use fresh edamame instead of roasted?
While you can technically use fresh edamame, I highly recommend sticking with dry roasted edamame for this recipe. The roasted variety provides that essential nutty flavor and satisfying crunch that is characteristic of this particular sauce. Fresh edamame might make the sauce a bit too soft and less texturally interesting.
How long does this edamame herb sauce last?
This delightful edamame herb sauce will keep well in an airtight container in your refrigerator for about 3 to 4 days. The flavors actually tend to meld and deepen over time, so it often tastes even better on the second day. Just give it a good stir before serving!
Variations of Edamame Chimichurri You Can Try
Once you’ve mastered the basic edamame chimichurri, don’t be afraid to get creative! There are so many ways to customize this versatile sauce. For a delightful twist, try making an edamame pesto chimichurri by adding a handful of toasted pine nuts or walnuts to the mix, along with a little extra basil. If you crave a bit more heat, a spicy edamame chimichurri is easy to achieve by adding a finely minced jalapeño or a pinch of red pepper flakes along with the garlic and onion. You can also swap out half the parsley for mint for a refreshing change, or add a splash of lime juice instead of vinegar for a different citrusy tang. For more creative sauce ideas, explore flavored mayonnaise options.
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Edamame Chimichurri: 1 Amazing Flavor Burst
- Total Time: 10 minutes
- Yield: Approximately 1 cup 1x
- Diet: Vegetarian
Description
A crunchy and flavorful table sauce that adds instant personality to grilled foods, featuring the toasty crunch of dry roasted edamame.
Ingredients
- 1/4 cup Seapoint Farms dry roasted edamame, chopped
- 1/4 cup flat leaf parsley, diced
- 1/4 cup cilantro, diced
- 1/4 cup red onion, diced
- 2 garlic cloves, diced
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon black pepper
Instructions
- Combine all ingredients in a bowl.
- Stir well to combine.
- Taste and adjust seasoning as needed.
Notes
- Substitute chives or basil for cilantro, if needed.
- Add an extra dash of red wine vinegar or a squeeze of lemon juice for more tang.
- Chimichurri keeps in the fridge for up to 5 days; flavors improve over time.
- Chop edamame roughly to maintain texture.
- Serve over grilled fish, shrimp, steak, chicken, vegetables, or halloumi.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 1g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg