Yes, it's vegan!

Chimichurri Sauce

This Chimichurri Sauce brings a little heat and adds tons of flavor to any dish. Its vinegar base is bursting with fresh herbs and peppers, and can be used as both a marinade and finishing glaze.
Servings: 6


  • 1 cup firmly-packed, fresh flat-leaf parsley leaves
  • ½ cup firmly-packed, fresh cilantro leaves
  • 2 jalapeños, seeded and roughly chopped Adjust for your heat preference and spice level of your jalapeños. Optionally leave in some seeds for more kick.
  • 4 cloves of garlic, smashed or roughly chopped
  • 3 tbsp red wine vinegar
  • 2 tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp red pepper flakes Adjust for your heat preference.
  • ¼ tsp ground cumin
  • tsp freshly ground black pepper
  • 1/3-1/2 cup extra virgin olive oil


  • Add all of the ingredients except for the olive oil to a food processor and blend until finely minced, scraping down the sides as necessary. Start with 1/3 cup of olive oil and blend until everything comes together as a sauce. Add additional oil if it's not coming together.
  • I recommend making this at least a day ahead of when you're planning to use it, if not a few or even more to give the flavors time to develop. It should last in the fridge in a tightly-sealed container for about a month, but the flavors will peak in about a week.