Mexican Chimichurri

5 from 2 votes

This phenomenal green chimichurri (chimichurri verde) sauce is made with simple, healthy ingredients and is a perfect addition to fish, chicken, steak, grilled vegetables and more. It’s an easy recipe that’s ready in about 5 minutes. It’s so good you may need to add this to just about everything.

Prep Time5

Cook Time0

Total Time5

Course: Sauces, Dressings and Dips

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Keyword: chimichurri sauce, mexican chimichurri, steak sauce

Method: No cook

Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo

Servings: cup

Calories: 125kcal

Author: Tracey Hatch-Rizzi

Ingredients

1 cup fresh parley leaves
1 cup cilantro large stems removed
½ cup olive oil or garlic infused olive oil for low-FODMAP
¼ cup red wine vinegar or use apple cider vinegar, white wine vinegar or champagne vinegar
2 cloves garlic omit for low-FODMAP and consider using garlic infused olive oil instead of regular olive oil
1 tablespoon lime juice about the juice of 2 limes
½ teaspoon red pepper flakes or Aleppo pepper flakes
¼ teaspoon salt add more to taste
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Food processor method

Add everything except the olive oil and process until finely minced
Drizzle in the olive oil and pulse until just incorporated. Or, you can transfer the chopped vegetables to a bowl and mix the olive oil in by hand.
Add salt and pepper to taste

Nutribullet method

Add all of the ingredients to a large blending cup and blend for up to 5 seconds.

To make by hand

Finely chop all the ingredients and add to a medium bowl
Add the lime juice, vinegar, olive oil and spices and mix until thoroughly combined

Notes

How to store

Green chimichurri can be stored in the refrigerator in a sealed container for up to 7 days. I like to use a pint mason jar.

Freeze chimichurri in small mason jars or in ice cube trays for when you want to use a small amount in a recipe. When the cubes are frozen, transfer to a large freezer bag.

Variations

Make an Argentinian chimichurri by replacing ¼ cup of cilantro with ¼ cup of fresh oregano or 1 tablespoon dried oregano.
Add some green onions for extra flavor – not that it needs it!
Consider adding warming spices like cardamom and/or cumin for a taste similar to zhoug
Kick up the heat by adding some jalapeno pepper
Blend in some sun dried tomatoes. These will add a few carbs to the recipe, but so much flavor!
To make a creamy chimichurri, add a tablespoon of almond butter or cashew butter or ¼ cup of sour cream
Add 1 teaspoon powdered sweetener of choice for a hint of sweetness
Add a little bit of mint or basil – these each have a different flavor profile and are more aromatic than parsley. Start with a small amount or they each can overpower your sauce.
Increase the garlic or add shallot – If you can tolerate alliums, create an intense green garlic sauce by adding 2-3 additional garlic cloves or a small shallot

How to make an AIP sauce

This recipe can easily be adjusted for the AIP protocol. Simply eliminate the addition of chili pepper and black pepper. To add additional heat, consider adding more garlic and include 2 scallions or ⅛ of a red onion. I recommend keeping the onion to a minimum. Adding too much onion can overpower the sauce.

Nutrition