This zesty uncooked Chimichurri Verde Sauce is the perfect accompaniment for grilled meats and vegetables.
Chimichurri livens up scrambled eggs, fried potatoes, rice, grilled vegetables and is a great dip for bread and chips. Try it is a marinade, a salad dressing, a topping for soups or as a pasta sauce. Once you get this quick and easy recipe you’ll be making chimichurri e v e r y t h i n g.
Try a flavor-packed spoonful of this healthy sauce!
I first started making chimichurri sauce as an easy way to add flavor and boost the healthfulness of meals. Using herbs and spices in your cooking eliminates the need for extra fats, sugar and salt. This particular combination of herbs and spices is not only a flavor boost but also a health powerhouse.
Parsley, raw garlic, raw onions and red pepper are some of the most highly anti inflammatory foods that you can put in your body, helping to reduce overall inflammation. Parsley has also been shown to neutralize carcinogens in the body, reduce the formation of tumors, and prevent cell damage. Super high in vitamin k, and vitamin c; it’s also a great source of vitamin a, folate and iron.
How to Make Chimichurri Verde
Separate parsley stems from leaves. Add stems to a food processor (or blender) with garlic, onions, red pepper, salt, vinegar and 1/2 cup olive oil. Pulse until smooth. Roughly chop parsley. Add chopped parsley to a small bowl with the pureed mixture and pour in the remaining 1/2 cup olive oil. Serve immediately or cover and refrigerate to allow the flavors to meld.
No food processor? Simply chop all ingredients for an even more authentic chimichurri.
How long does chimichurri last? This delicious sauce will keep for weeks. If the color dulls, it will not affect the flavor.
A classic version with endless possibilities. If you have other herbs like cilantro or basil, experiment with adding those. Using different vinegar or spices is another easy way to customize the sauce to what you have on hand.
Chimichurri Verde Sauce Recipe
- 2 cups flat leaf parsley chopped, stems and leaves separated
- 1/2 medium yellow onion roughly chopped
- 6 cloves garlic peeled
- 1/2 teaspoon dried red pepper flakes
- 1 teaspoon salt
- 1/2 cup apple cider vinegar or red wine vinegar
- 1 cup olive oil
- Add parsley stems, onion, garlic, red pepper flakes, salt, vinegar and 1/2 cup olive oil to food processor. Pulse until smooth.
- In a medium bowl, add pureed mixture to the chopped parsley leaves.
- Stir in remaining 1/2 cup olive oil.
- Serve immediately, or refrigerate for later.
pin for later!