This zesty uncooked sauce is the perfect accompaniment to grilled meats. Super easy and versatile, I put it on everything. It livens up scrambled eggs, fried potatoes, rice, grilled vegetables and is a great dip for bread and chips. Try it is a marinade, a salad dressing, a topping for soups or as a pasta sauce.

I first started making chimichurri as an easy way to add flavor and boost the healthfulness of meals. Using herbs and spices in your cooking eliminates the need for extra fats, sugar and salt. This particular combination of herbs and spices is not only a flavor boost but also a health powerhouse.

Parsley, raw garlic, raw onions and red pepper are some of the most highly anti inflammatory foods that you can put in your body, helping to reduce overall inflammation. Parsley has also been shown to neutralize carcinogens in the body, reduce the formation of tumors, and prevent cell damage. Super high in vitamin k, and vitamin c; it's also a great source of vitamin a, folate and iron.

I have been making this chimichurri verde for years. It's a classic version but when it comes to chimichurri recipes, there are there are endless possibilities. If you have other herbs like cilantro or basil, experiment with adding those. Using different vinegars or spices is another easy way to customize the sauce to what you have on hand.

Gather your ingredients

1 bunch Italian flat leaf parsley (about 2 unpacked cups when chopped), 1/2 medium onion, 6 cloves garlic, 1/2 teaspoon dried red pepper flakes,  1/2 cup apple cider vinegar, 1 cup olive oil, 1 teaspoon salt

Separate parsley stems from leaves. Add stems to a food processor (or blender) with garlic, onions, red pepper, salt, vinegar and 1/2 cup olive oil.

Pulse until smooth. If you don't have a food processor you can hand chop all ingredients for an even more authentic chimichurri.

Roughly chop parsley.

Add chopped parsley to a small bowl with the pureed mixture and pour in the remaining 1/2 cup olive oil.

Serve immediately or cover and refrigerate to allow the flavors to meld. This delicious sauce will keep for weeks. If the color dulls, it will not affect the flavor.

I would love to know what you do with your chimichurri. If you make this recipe or customize it to make it your own, please post a picture on instagram or facebook and tag me in it!

Chimichurri Verde Sauce
recipe by Tristin Rieken of ONEarmedMAMA.com
  • 2 cups chopped Italian flat leaf parsley, stems and leaves separated
  • 1/2 medium yellow onion, roughly chopped
  • 6 cloves garlic, peeled
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon salt
  • 1/2 cup apple cider or red wine vinegar
  • 1 cup olive oil

  • Add parsley stems, onion, garlic, red pepper flakes, salt, vinegar and 1/2 cup olive oil to food processor. Pulse until smooth.
  • In a medium bowl, add pureed mixture to the chopped parsley leaves.
  • Stir in remaining 1/2 cup olive oil. 
  • Serve immediately, or refrigerate for later.

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