Use this Easy Chimichurri Sauce recipe to liven up your soups, salads, and veggies. It’s also wonderful as a dip for breads, crackers, and veggie sticks. It takes only minutes to make and I guarantee it will make everything taste better!
What Is Chimichurri Sauce?
Chimichurri is an uncooked sauce made with fresh herbs, garlic, olive oil, and red wine vinegar. It is used as an ingredient in other dishes or as a condiment. For those who’ve not had this sauce before, it’s similar to pesto sauce. Many use this sauce as a marinade or dressing for meats. However, we will not be doing that here. There are so many other wonderful ways to use this sauce!
What I love About This Recipe
- It’s very easy to make! All ingredients go into a blender and cleanup is minimal.
- You can use it in so many different ways. This Chimichurri Sauce works great drizzled over soups, salads, or veggies. You can also use it as a dip for breads and crackers or as a spread for sandwiches.
- It’s extremely healthy! This sauce is made with all healthy ingredients. For example, cilantro is a rich source of antioxidants which help reduce inflammation. Parsley is a rich source of vitamin K which supports bone health. Finally, garlic, and garlic supplements, are often used as a remedy for lowering blood pressure. (1)(2)(3)
- It’s vegan. All ingredients are plant-based.
- It’s gluten-free.
Chimichurri Sauce Recipe
- Fresh herbs – Cilantro and parsley
- Shallot – You can also use green onions.
- Garlic – I use 4 cloves in this recipe but you can use just two if you like.
- Red wine vinegar – This adds a nice punch of bitter tang to the flavor.
- Olive oil – Use only extra-virgin.
- Red pepper flakes – Adds a nice little kick of heat.
How To Make Chimichurri Sauce
- Prepare ingredients. Roughly chop cilantro and parsley; mince garlic and shallot.
- Blend all ingredients. Add cilantro, parsley, shallot, garlic, red wine vinegar, olive oil, and red pepper flakes into a blender or food processor and blend until ingredients are well-combined.
- Serve. Serve as a dip for bread or crackers, drizzle over salads or soups.
This is a very easy Chimichurri recipe so I don’t have too many tips. However, here are the two most important ones.
- Use the best ingredients. Only fresh ingredients will truly make this sauce as good as it should be.
- Do not over-blend the ingredients. This sauce should not be creamy; it’s ok if some of the parsley and cilantro leaves remain roughly chopped.
The thing I love most about this Easy Chimichurri Sauce is how well it works with so many different dishes. I used this sauce most recently in my 4 Ingredient Potato Soup and it was so good; see the photo below. Here are some more ways to use it.
- Use it as a dressing for salads. Drizzle it over Cucumber Radish Salad, Tomato Cucumber Salad, Chopped Kale Salad, or Shirazi Salad.
- Add a dollop of it to your soups like my Ribollita Soup, Vegan Red Lentil Soup, or White Bean Tomato Soup.
- Use it as a spread for sandwiches.
Store Chimichurri Sauce in the refrigerator using an airtight container. It will keep for up to 5 days. You can also freeze this sauce using freezer bags and it keeps well for up to a month. Thaw by placing it in the refrigerator overnight.
I hope you enjoy using this Easy Chimichurri Sauce on everything! Here are some more great Vegan Plate recipes!
Looking For More Sauces and Salsas?
- Avocado Sauce
- Cashew Alfredo Sauce
- Homemade Marinara Sauce
- Chipotle Tomato Salsa
- Pineapple Habanero Salsa
- Salsa Taquera
- Serrano Salsa
- Boom Boom Sauce
- Mango Habanero Sauce
- Salsa Verde
- Vegan Nacho Cheese
- Salsa Roja
- 1 Cup cilantro, chopped
- 1 Cup flat-leaf parsley, chopped
- 1/2 Cup extra-virgin olive oil
- 1/3 Cup red wine vinegar
- 4 Garlic cloves, minced
- 1 Large shallot, minced
- 3/4 Teaspoon red pepper flakes
- Mince garlic and shallot. Roughly chop parsley and cilantro.
- Add cilantro, parsley, garlic, shallot, olive oil, red wine vinegar, and pepper flakes to a blender or food processor. Blend until ingredients are fully combined and smooth.
- Serve with fresh bread, crackers, or veggie sticks.
- Drizzle on salads like my Cucumber Radish Salad, Tomato Cucumber Salad, or Shirazi Salad.
- Add it to soups like my Ribollita Soup, Vegan Red Lentil Soup, or 4 Ingredient Potato Soup.
- Use it as a spread for sandwiches.
- Use it as a dip for bread, crackers, or veggies
Keeps for up to 5 days if stored in the refrigerator using an airtight container. You can also freeze it using a freezer bag for up to a month. Thaw sauce by placing it in the refrigerator overnight.
Amount Per Serving: Calories: 175Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 10mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.