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    Home » Recipes » Dressings, Sauces & Spreads » Chimichurri sauce – green goodness

    Chimichurri sauce – green goodness

    April 19, 2020 by Gabby 10 Comments

    Jump to Recipe Print Recipe

    Chimichurri sauce is the perfect accompaniment to many a meal. It’s something we love to have with roast chicken and slow cooked meats mostly. However, I’d never say no to a big dollop of it on my vegetables either.

    Chimichurri sauce on chicken

    Chimichurri’s origins lie in the countryside of Argentina and Uruguay. There are both a green and a red variety, but the green has always been my favourite. The traditional recipe does not call for the use of coriander (cilantro), and only uses parsley. I love the pungent, citrusy flavour that coriander adds, so included it here.

    Coriander (cilantro) has to be one of the most divisive herbs I know. People love it or they hate it, there really is no in-between. In fact, it’s so despised by some, it sparked a science-based debate.

    Research done on it to date suggests this may be the cause of genetics. Apparently, some of us think it tastes like soap while others love it and that could be hereditary. Fascinating. Even more so – the finding that it may be more palatable to those who dislike it when blended.

    How to make chimichurri sauce

    This recipe can be made right before it’s needed or a few days ahead. If making ahead, I recommend letting it sit out of the fridge for a few minutes before serving.

    There are just four steps here, which are:

    STEP ONE – Prep your ingredients

    Wash and dry herbs, peel the garlic and measure everything else out. Having your ingredients ready makes the blending a breeze.

    Chimichurri sauce ingredients

    STEP TWO – Add herbs, chilli and garlic to your food processor. Now whizz until well chopped (if you have a Thermomix, this was speed 7 for 3 seconds).

    Chopped-chimichurri

    STEP THREE – Add the apple cider vinegar, salt and pepper and blend again to combine (Thermomix speed 6, 2 seconds).

    STEP FOUR – Scrape down the sides of the blender then put it on a medium speed and slowly add in the olive oil. Leave to blend for about one minute (Thermomix speed 3).

    Chimichurri-jar

    I have the herbs I need for this growing out in my herb garden. I had the coriander and parsley fresh, which I just chopped off. I get an abundance of oregano all the time too, so dried some of my own earlier in the year. The flavour of garden to table herbs is amazing!

    Don’t have a herb garden at home yet? You can make your own and have all the herbs you need for this recipe too. Take a look at my post on how to DIY a vertical herb garden. It’s super simple and there’s nothing quite like homegrown.

    Let me know how you enjoy your chimichurri sauce in the comments. I’m always open to new ideas!

    Chimichurri Sauce Feature

    Chimichurri sauce – green goodness

    A delicious, slightly spicy sauce that is great to drizzle over meals. Full recipe makes ~3/4 cup chimichurri sauce.
    Print
    Pin Rate
    Course: Sauces
    Cuisine: Argentinian
    Keyword: Herbs, Sauce
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    Servings: 12 people
    Calories: 105kcal

    Equipment

    • Blender

    Ingredients

    • ½ cup coriander
    • ½ cup continental parsley
    • ½ – 1 tsp chilli flakes, or ½ red chilli
    • 1 – 2 cloves garlic
    • 1 Tbsp apple cider vinegar
    • 1 tsp dried oregano
    • 100 ml olive oil
    • pinch of salt and pepper

    Instructions

    • Add herbs, chilli and garlic to a food processor and whizz until well chopped (if you have a Thermomix, this was speed 7 for 3 seconds)
    • Add the apple cider vinegar, salt and pepper and blend again to combine (Thermomix speed 6, 2 seconds)
    • Scrape down the sides of the blender then put it on a medium speed and slowly add in the olive oil. Leave to blend for about one minute (Thermomix speed 3)
    • Store in a jar in the fridge. Will keep for a couple of weeks… if it lasts that long.

    Nutrition

    Serving: 1Tbsp | Calories: 105kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 462mg | Fiber: 1g | Sugar: 1g | Vitamin A: 861IU | Vitamin C: 59mg | Calcium: 130mg | Iron: 4mg
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    Reader Interactions

    Comments

    1. Amy

      April 27, 2020 at 6:12 pm

      5 stars
      Such a fresh and herby sauce, love it!

      Reply
      • Gabby

        April 27, 2020 at 6:21 pm

        Thanks, Amy!

        Reply
    2. Danielle Wolter

      April 27, 2020 at 9:06 pm

      5 stars
      Chimichurri sauce is one of my favorites! It’s so fresh and delicious and great on so many things. Great recipe!

      Reply
      • Gabby

        April 27, 2020 at 9:07 pm

        Thanks, Danielle! It’s one of my faves too.

        Reply
    3. Farah Maizar

      April 27, 2020 at 9:12 pm

      5 stars
      So zingy looking and delicious! I’ve always loved chimichurrri and never knew how to make it so this is perfect thank you!

      Reply
      • Gabby

        April 27, 2020 at 9:15 pm

        It’s definitely a favourite for us Farah. I hope you enjoy it!

        Reply
    4. David

      April 27, 2020 at 9:26 pm

      5 stars
      Love chimichurri, and your version looks delicious! Interesting, I didn’t know there was a red kind. Checking out your herb garden post too!

      Reply
      • Gabby

        April 27, 2020 at 9:27 pm

        Me too, thanks so much David. And go the herb gardens!

        Reply
    5. Nart | Cooking with Nart

      April 27, 2020 at 9:26 pm

      5 stars
      This is one of my favorite sauces and yours looks really nice. I’ll try your recipe!

      Reply
      • Gabby

        April 27, 2020 at 9:28 pm

        Thanks, Nart. I hope you enjoy it!

        Reply

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    Hello!

    I'm Gabby (She/Her), a Sydney-based Naturopath with a thriving balcony garden. I love to preserve, cook and ferment and am passionate about teaching others how to do the same. Read more about me!

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