This easy Chimichurri Sauce recipe will be the newest addition to your kitchen toolbox.  It packs a punch of flavor: spicy, tangy, garlicky, and, citrus-y.  Bold in color, it’s perfect as a dip, salad dressing, marinade, or as pour-it-on-top-of-everything type of sauce!

 I recently had a hankering for chimichurri after seeing a chef drizzle it on top of shrimp being served at an event.  People were dipping their food into the sauce and licking what was left on their fingers.  I said to myself “enough is enough”.  I wanted in on the action…vegan-style action!

Before going any further…

What is Chimichurri?

Originating from Argentina, chimichurri is a sauce typically served with grilled meat. In fact, it is often referred to as Argentina’s national condiment.  The herbaceous blend parsley and/or cilantro, garlic, lemon, and olive oil can be used as a marinade or dipping sauce.

Ok, back to our programming…

After scrolling through tons of chimichurri recipes, I noticed that parsley was the main “herb star” of all of the “authentic” recipes.  Just glancing at the ingredients in the recipes that I found, I just knew cilantro would be the perfect addition to the mix.  I used partially dried cilantro but you can use fresh cilantro if your heart desires.

Seriously guys, this chimichurri was sooooo good!  But that’s not the best part.  The best part is that it took me less than 10 minutes to make! I just threw everything into my blender, then stored it inside of a mason jar. That’s it!

Once you make this for the first time, you’ll want to put it on everything: grilled/roasted veggies, sandwiches, veggie burgers, fries, pizza, etc.  Heck, I’ve even seen some drizzle some on top of popcorn!

If you try this Quick and Easy Chimichurri Sauce recipe, let me know how it turns out! 🙂 Rate it, leave a comment below and share a picture on Instagram with the hashtag #veganfitcarter

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Recipe

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How to Make Quick and Easy Chimichurri Sauce

This Easy Chimichurri Sauce will be the newest addition to your toolbox. While bold in color, it packs a spicy, tangy, garlicky, citrus-y punch in flavor! Put it on pizza, veggie burgers, tacos, popcorn, sandwiches, and grilled/roasted veggies! Possibilities are endless!

Course Sauce

Cuisine Argentinian

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Ingredients

• 1 bunch fresh flat leave parsley
• ½ medium sized purple onion
• 3 tablespoons red wine vinegar
• ¼-1/2 teaspoon red pepper flakes adjust to your desired spice level
• ½ teaspoon black pepper
• 1 tablespoon dry oregano
• 4 cloves garlic
• 1 tablespooon dry cilantro or use 2-3 tablespoons of fresh minced cilantro
• 3 tablespoons lemon juice I used meyer lemons
• 1 dash cumin
• 1 teaspoon salt
• ¾ cup olive oil or use avocado oil

Instructions

• Place all ingredients into a food processor or blender, and blend until smooth.
• Taste. If needed, adjust spices to your liking.

Notes

Storage:

This will keep in the refrigerator about a week.  However, I find that after 3 days, the vibrant green color begins to fade.

Optional recipe addition:

Add ¼ of an avocado for added creaminess.

Replace the red pepper flakes with desired amount of serrano pepper.