Paleo Chimichurri Sauce
Elevate your dishes with this vibrant and herbaceous Paleo Chimichurri Sauce—a fresh twist on the classic Argentine condiment that's perfect for clean eating. Made with parsley, cilantro, garlic, red wine vinegar, and a touch of lemon juice, this paleo-friendly recipe is bursting with bold, tangy flavors while keeping it wholesome. Red pepper flakes add the right amount of heat, while extra-virgin olive oil brings a silky texture that ties it all together. Ready in just 10 minutes, this versatile sauce can be drizzled over grilled meats, seafood, or roasted veggies, or used as a marinade to infuse dishes with a zesty kick. Dairy-free, gluten-free, and packed with fresh ingredients, this Paleo Chimichurri Sauce is your new go-to for adding a vibrant flair to any meal!
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Recipe Information
Ingredients
- 1 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 3 Garlic cloves
- 2 tablespoons Red wine vinegar
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Extra-virgin olive oil
Instructions
Start by rinsing the fresh parsley and cilantro under cool water, and then pat them dry with paper towels. Be sure any excess water is removed.
Remove any thick stems from the parsley and cilantro. You should primarily have the leaves and tender stems remaining.
Peel the garlic cloves and roughly chop them. This will help them blend smoothly into the sauce.
In a food processor or blender, combine the parsley, cilantro, garlic, red wine vinegar, fresh lemon juice, red pepper flakes, salt, and ground black pepper.
Pulse the mixture several times until the herbs are distributed evenly and the mixture is finely chopped. Be careful not to over-process, as you still want some texture.
With the food processor running on low, slowly drizzle in the extra-virgin olive oil. Continue until the mixture is well combined and reaches your preferred consistency. Add more olive oil if you like a thinner sauce.
Taste the chimichurri sauce and adjust seasoning if necessary. You may want to add more salt, pepper, or lemon juice according to your taste preferences.
Transfer the chimichurri sauce into a bowl or a jar. It can be used immediately or stored in the refrigerator for up to a week to intensify the flavors.
Serve chimichurri sauce as a marinade or topping for grilled meats, fish, roasted vegetables, or any dish that could use a burst of fresh, herbal flavor.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
