Easy Chimichurri Sauce

What’s Inside: Follow this recipe for a simple, extra flavorful chimichurri sauce, dip, or marinade that’s a great nightshade-free alternative to tomato sauce in many popular dishes (making it great for AIP diets). Add this to any protein like steak or chicken, dip veggies in it, or drizzle it as a dressing on your whole plate! Packed with parsley, herbs, and rich extra virgin olive oil – it’s easy to prep, freeze, and store as well.

⭐️⭐️⭐️⭐️⭐️ “Aaaaamazing sauce – I am a chimichurri addict and this one is the bomb! My family loved it and it gave me a chance to use some of my Italian Parsley that is growing like crazy in my garden.” – Cyndy

Easy Green Chimichurri to put on everything

Everyone knows I love a good green sauce, especially… pesto. But after venturing out there into Chimichurri sauce land… I now have a new LOVE. Yes, I admit it, I’m cheating on my pesto sauce!! But I’ve made peace with it, because YOLO and it makes everything from protein to veggies absolutely fancy and delicious with minimal ingredients.

The tangy, slightly spicy (if you want it to be) and herbaceous tastes of this sauce makes it so versatile! I hope you love it as much as I do. Store this in the fridge for just about 5-6 days or so, if you make a lot and can’t use it all, simply freeze it in batches so you always have reserves. Delicious go-to flavor bombs like this make healthy eating even more fun and complex.

How to make Chimichurri

If you have a food processor, blender, or anything similar… with the key ingredients below, you have an easy throw-together staple that’s simple to make and store for meal prep!

Key Ingredients:

• Fresh flat-leaf Italian parsley, leaves stripped off
• Capers
• Red wine vinegar
• Dried oregano
• Red pepper flakes (skip for AIP)
• Garlic cloves, minced
• Sea salt to taste
• Extra Virgin Olive Oil

Simply toss all the ingredients together (except olive oil) in your food processor and mix until all ingredients are finely chopped up. Then, add in the olive oil and mix again until your sauce is formed — that’s it!

How to store Chimichurri and use it again and again…

You can store this in the fridge for approx. 5-6 days and freeze it for up to a month. A great way to freeze this for convenient use is in small mason jars or ice cube molds you pop out once frozen, and then store that in a freezer-safe bag or mason jars so you can easily defrost small amounts or toss an ice cube into a saute pan for fast and easy cooking while adding a burst of flavor!

Recipes using this Chimichurri Sauce

Don’t miss some of my absolute favorite recipes for inspiration on how to best use this rich sauce!

• Grilled Picanha Steak with Chimichurri & Grilled Veggies
• Best Baby Lamb Chops with Chimichurri (20 minutes!)
• 20 Minute Green Shakshuka with Spinach
• Plant-based Party Platters

Easy Chimichurri Sauce (Gluten-free, Paleo, Vegan, AIP-Friendly)

4.59 from 17 votes

This flavor bomb of a sauce is great to have handy in your fridge or freezer! It goes great on protein, veggies, pastas and more.

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Author: Alison Marras

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

Ingredients

• ¼ cup fresh flat-leaf Italian parsley, leaves only
• 3 tsp capers
• 1 Tbsp red wine vinegar
• 1 Tbsp dried oregano
• 3 tsp red pepper flakes (skip for AIP)
• 4 garlic cloves minced
• Sea salt to taste
• ½ cup Extra Virgin Olive Oil

Instructions:

• Mix all ingredients except the olive oil in a food processor and mix until well chopped up and combined.
• Next, add in the olive oil and mix again to form your sauce. Taste and season as necessary! Serve as a sauce, topping, etc. and store in the fridge for 5-6 days or freeze to have handy.

Diet: Latino

Keywords: Chimichurri, dip, sauce, topping

Course: Sauce