Whole30 Chimichurri Sauce
Bright, zesty, and packed with herbaceous flavor, this Whole30 Chimichurri Sauce is your new go-to condiment for adding a fresh twist to any dish! Made with vibrant parsley, cilantro, and oregano, combined with bold notes of garlic, red pepper flakes, and a tangy splash of red wine vinegar and lemon juice, this sauce is as versatile as it is delicious. Drizzled with lush extra virgin olive oil, it's perfectly blended to create a smooth, slightly chunky texture. Best of all, it’s completely Whole30 compliant, gluten-free, dairy-free, and ready in just 10 minutes—ideal for grilled meats, roasted vegetables, or as a vibrant dressing for salads. Make a batch today, and transform your meals with this flavor-packed, easy-to-make chimichurri!
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Recipe Information
Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 4 large garlic cloves
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 0.75 cup extra virgin olive oil
- 2 tablespoons lemon juice
Instructions
Begin by thoroughly washing and drying the fresh parsley and cilantro. Remove the thick stems and chop the leaves coarsely to make measuring more accurate.
Peel the garlic cloves.
In a food processor, combine the parsley, cilantro, garlic, and fresh oregano. Pulse a few times until the herbs are finely minced.
Add the red wine vinegar, red pepper flakes, sea salt, and freshly ground black pepper to the food processor. Pulse again to mix the ingredients thoroughly.
With the processor running, slowly drizzle in the extra virgin olive oil until the sauce is well blended and has a slightly emulsified texture.
Add the lemon juice and pulse a couple more times to integrate it into the sauce.
Taste the chimichurri and adjust seasoning if necessary, keeping in mind the flavors will intensify as it sits.
Transfer the chimichurri sauce into a jar or airtight container. Allow it to rest for at least 30 minutes before serving to let the flavors meld together.
Refrigerate any leftovers. The sauce will keep for up to one week in the refrigerator.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 601 mg | 13% | |
*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.
