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    Home » Recipes » Recipes

    October 7, 2018 24 Comments

    5-Minute Chimichurri Sauce

    2.8K shares
    Jump to Recipe

    Fresh flavours alert! I have recently fallen in deep passionate love with this 5-minute chimichurri sauce recipe. Of course, it's super easy to make, but dude, seriously, this is one amazing flavour bomb. With parsley, cilantro, red onion, garlic, and lime there is so much punch to this sauce, it can take any dish from bland to fabulous.

    My version of chimichurri isn't 100% traditional (name one recipe on my blog that is), but it's definitely 100% delicious, and that's all that counts in my book.

    5-Minute Chimichurri Sauce! Just add the 8 ingredients to a blender, and pulse. That's it! With parsley, cilantro, red onion, garlic, and lime there is so much punch to this sauce, it can take any dish from bland to fabulous. #itdoesnttastelikechicken #veganrecipes #chimichurri

    Bonus points: I even have an oil-free option for those who prefer it. Just sub aquafaba (the liquid in a can of chickpeas) for the olive oil in this recipe, and bam! Perfect easy oil-free chimichurri.

    Use this sauce everywhere you want to take your dish up a notch. On a burrito or in a burrito bowl, on tacos such as my jackfruit tacos, on a vegan seitan steak, on roasted veg, on a tofu scramble, anywhere and everywhere you like! It's such a quick and easy way to add some freshness and zing to a dish.

    5-Minute Chimichurri Sauce! Just add the 8 ingredients to a blender, and pulse. That's it! With parsley, cilantro, red onion, garlic, and lime there is so much punch to this sauce, it can take any dish from bland to fabulous. #itdoesnttastelikechicken #veganrecipes #chimichurri

    To make 5-Minute Chimichurri Sauce: Add all of the ingredients to a small blender, food processor, or use an immersion blender.

    I used this Kitchen Aid immersion blender which has been my go-to for blending up sauces and other small dishes for years.

    5-Minute Chimichurri Sauce! Just add the 8 ingredients to a blender, and pulse. That's it! With parsley, cilantro, red onion, garlic, and lime there is so much punch to this sauce, it can take any dish from bland to fabulous. #itdoesnttastelikechicken #veganrecipes #chimichurri

    Blend everything together, stopping to scrape the sides as needed. I prefer a sauce with lots of visible texture, but if you prefer a smoother sauce, feel free to blend to the desired consistency.

    5-Minute Chimichurri Sauce! Just add the 8 ingredients to a blender, and pulse. That's it! With parsley, cilantro, red onion, garlic, and lime there is so much punch to this sauce, it can take any dish from bland to fabulous. #itdoesnttastelikechicken #veganrecipes #chimichurri

    Print Recipe
    5 from 6 votes

    5 Minute Chimichurri Sauce

    Use this sauce everywhere you want to take your dish up a notch. On a burrito or in a burrito bowl, on tacos such as my jackfruit tacos, on a vegan seitan steak, on roasted veg, on a tofu scramble, anywhere and everywhere you like! 
    Prep Time5 mins
    Total Time5 mins
    Course : sauce
    Cuisine : Argentinian
    Servings: 4 (makes about ½ cup)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 cup fresh cilantro (1 large handful)
    • 1 cup fresh parsley (1 large handful)
    • ¼ cup red onion (about ¼ of an onion), chopped*
    • ¼ cup olive oil (substitute aquafaba for oil-free)
    • 2 cloves garlic, minced*
    • 2 tablespoons lime juice (1 lime)
    • ¼ teaspoon salt
    • ¼ teaspoon red pepper flakes (optional)
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    Instructions

    • Add all of the ingredients to a small blender, food processor, or use an immersion blender. Blend everything together, stopping to scrape the sides as needed. I prefer a sauce with lots of visible texture, but if you prefer a smoother sauce, feel free to blend to the desired consistency. 

    Notes

    *If you don't want to chop the onion and garlic by hand, just add them to the blender first and pulse a few times until chopped. Then add all of the remaining ingredients.
    **135 calories per serving for the olive oil version. 19 calories per serving for the aquafaba version. There are 4 servings in this recipe.
     

    Nutrition

    Calories: 135kcal | Carbohydrates: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 127mg | Vitamin A: 1570IU | Vitamin C: 24.8mg | Calcium: 27mg | Iron: 1.1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

    « VEGANIZED: Tasty's Buttermilk Pancakes
    Grilled Butternut Squash with Chimichuri »

    Reader Interactions

    Comments

    1. Sue says

      March 14, 2021 at 10:28 am

      5 stars
      Thanks Sam! This chimichurri is excellent. I mixed it into roasted veggies and tofu.

      Reply
    2. Bernadett says

      November 26, 2019 at 7:24 am

      Hi,

      Thanks for all the great recipes you share. After years of testing, your vegan steak was the winner, just to mention one concrete example 🙂

      Do you have any idea for fresh cilantro sub? It's not available where I live. I have dried version, would that be any good you think? Some recipes recommend parsley in place of it, but this recipe already uses it and doubling the amount would surely result quite a different outcome.
      Thanks!

      Reply
      • Sam Turnbull says

        November 26, 2019 at 10:20 am

        So happy you enjoy!! Parsley would be your best bet. Enjoy!

        Reply
    3. Marion says

      November 22, 2019 at 5:36 pm

      I'm so pleased I found this website - coming to veganism late in life, I was having difficulty with "Vegan Bland" food. This looks delicious, but I wonder...does it keep long in the fridge, and does it freeze?

      Reply
      • Sam Turnbull says

        November 26, 2019 at 9:56 am

        You can store it in the fridge or freeze it! 🙂

        Reply
    4. Lindsey says

      November 22, 2019 at 2:16 pm

      5 stars
      I am eating this now on a sweet potato and avocado. It is so good. The chimichurri sauce is so fresh tasting.

      Reply
      • Sam Turnbull says

        November 26, 2019 at 9:52 am

        Yay! Thrilled you enjoy it, Lindsey 🙂

        Reply
    5. Faye says

      November 22, 2019 at 1:22 pm

      Sam,
      We rely on your recipes more than any.
      So appreciate your work and approach.
      Do you have any tips on how to talk to friends and relatives about vegan choices especially when they order three kinds of meat on a breakfast plate sitting next to you, and are all going to par take in Turkey Dinner?

      Reply
      • Sam Turnbull says

        November 26, 2019 at 9:52 am

        Aww thanks Faye! Perhaps you will find my guide on how to survive the holidays as a vegan, helpful 🙂

        Reply
    6. Bethery says

      November 22, 2019 at 11:16 am

      Sam,
      I just wanted to tell you, I gave your book to my foodie/great cook friend last year and she has loved it. We are making Oo La La roasts for Thanksgiving together this year. I really appreciate that you're offering oil-free options, too.
      This chimichurri is going to be another winner, I'm sure.

      Reply
      • Sam Turnbull says

        November 26, 2019 at 9:49 am

        Aww thank you so much, Bethery 🙂

        Reply
    7. Mike says

      November 22, 2019 at 11:12 am

      Any other substitute instead of Aquafaba for the oil? Thanks!

      Reply
      • Lindsay says

        November 22, 2019 at 1:03 pm

        I can't say for certain, but you could likely sub any liquid - water, veggie broth, etc. as it seems like the purpose here is a liquid to aid blending. The aquafaba would be a good emulsifier to keep everything suspended much like oil, but any other liquid would suffice, though possibly not quite as well - maybe start with less of your substitute liquid since it would be less thick than Aquafaba or Olive Oil. You can always add more as needed to blend or reach your desired consistency.

        That's my favorite part of plant-based cooking, honestly - trying new things and experimenting with adaptations to fit my personal preferences as far as what to include or avoid that often results in delicious new things to eat and love!

        Hope this helps - and good luck - it looks delicious! 🙂

        Reply
      • Sam Turnbull says

        November 26, 2019 at 9:49 am

        Vegetable broth but it won't be as thick. Enjoy!

        Reply
    8. Chrissy Carmody says

      February 27, 2019 at 10:26 pm

      5 stars
      Hi Sam,
      Thanks for another wonderful recipe! I really appreciated that you gave the no-oil option...I've been saving my aqua faba without really knowing when/how to use it and boom! Used it in this and it was fantastic. FYI, served it with your seitan steaks, also amazing...you are the best.

      Reply
      • Sam Turnbull says

        March 01, 2019 at 2:11 pm

        Aww you're most welcome Chrissy! Thrilled you enjoyed it so much 🙂

        Reply
    9. Paige says

      October 13, 2018 at 8:30 am

      I was once at s restaurant where my only vegan options were salad and chimichurri fries. The fries had chimichurri drizzled all over and baked again. They were the best fries I've had. I've been wanting to make my own chimichurri and replicate that dish. This sauce looks amazing, Can't wait to try it!

      Reply
      • Sam Turnbull says

        October 19, 2018 at 6:21 pm

        Ooooh sounds delish!

        Reply
    10. Ari says

      October 07, 2018 at 2:19 pm

      This looks awesome! I bet it would also make a killer marinade for soy curls. It would also spice up the staple of rice and beans!

      Reply
      • Sam Turnbull says

        October 09, 2018 at 8:01 am

        Yes!! So many uses for sure 🙂

        Reply
    11. Joanne says

      October 07, 2018 at 11:56 am

      Sunday nite dinner! I am going to make a double batch and use half to marinate pressed tofu strips. So excited to try!

      Reply
      • Sam Turnbull says

        October 09, 2018 at 8:01 am

        Oooh sounds delicious 🙂

        Reply
        • Joanne says

          October 11, 2018 at 7:23 pm

          5 stars
          Update. On Sunday, I made the tofu using the recipe to marinate the strips and also as a dipping sauce. It was good, but I thought it needed a little more depth. So last night I revisited the idea with my leftover chimichurri sauce. I made a marinade of tamari sauce, mustard, a little garlic, and onion powder and added a blob of the sauce (that I had puréed and added the pressed tofu sticks. I used the remaining chunkier sauce as a dip. That was great! We loved it and will be using the idea for an upcoming tailgate!

        • Sam Turnbull says

          October 19, 2018 at 6:13 pm

          Ooooh sounds delish! Great idea.

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