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    Home » topping

    Chimichurri Verde

    Jump to Recipe

    Get your green on! Chimichurri Verde is a brilliant green sauce of fresh herbs to spoon over or into all sorts of savory dishes. It's bright, flavorful, and quick and easy to make. Vegan, oil-free, refined sugar-free, gluten-free, whole-food plant-based.

    A hand spooning chimichurri onto tofu steaks.

    I love the vibrancy of a chimichurri, and I love that it meets my weeknight criteria of quick & easy.  It's wonderful on potatoes, grilled veggies or mushrooms, proteins like tofu, tempeh, and beans, salads, sandwiches, soups, grains, buddha bowls - I could go on! I specifically created the tofu steaks recipe to enjoy with this chimichurri.

    Although the origin is difficult to hunt down (I've read many contradictory versions), the consensus seems to be that chimichurri is an Argentinian condiment typically served over grilled meat. As mentioned, it can be used with so many other dishes!

    I've found this sauce to be a meal-saver, quickly and easily bringing leftovers together with a fresh twist for another meal.  Three cheers for Chimichurri!

    Jump to:
    • Ingredients and Substitutions
    • Equipment
    • Instructions
    • Serving and storing
    • Pairing
    • The Recipe
    • general food safety

    Ingredients and Substitutions

    Here are the ingredients you'll need to make this delicious, fresh chimichurri.

    Top down view of ingredients required to make Beautiful Ingredient's chimichurri verde.

    Parsley and cilantro: Fresh parsley is a traditional chimichurri ingredient. In this recipe, I'm using equal amounts of fresh cilantro. If you're not a fan of cilantro, you can replace it with more parsley.

    Red onion: This adds flavor and color to the sauce. Shallot makes a good substitute.

    Garlic granules: Because this is not a cooked recipe, I usually make it with garlic granules. That's because fresh garlic can be spicy and leave an after taste (and garlic breath). If you don't mind, go for the fresh garlic, which will likely be more flavorful. If you want to reduce your chances of the flavor being overboard, remove any green centers.

    Jalapeno: The recipe calls for one large. You'll notice in the picture that I used two because they were small, and they'd been frozen. Peppers freeze well, so I buy loads of jalapenos in season at the farmers market and freeze them on a tray so that I can have them anytime.

    Lemon juice: This brings a nice, bright flavor.

    Balsamic vinegar: Another acid that has a deeper, rich flavor. The balance is nice.

    Salt: Use any you'd like. I tend to use iodized because I know we need iodine daily.

    Crushed red peppers: I like to add these for a smoky kick that isn't over-the-top. Totally optional.

    Fresh oregano: Another traditional ingredient, tI often make it without (so didn't picture it); if you're going to use it, I don't recommend dried here. Optional.

    Coconut aminos: Some find the flavor almost too bright, so add this if you want to soften the acidic ingredients. Also not pictured, optional.

    Filtered water: You may need this if you find you need a bit more liquid to bring it together.

    Equipment

    Here's what you will need to make this recipe.

    A knife and cutting board

    A juicer

    Measuring cups and spoons

    A food processor

    A jar or other sealed storage container

    Instructions

    We will basically be combining all the ingredients in a food processor and pulsing until well combined. Below are the steps.

    Always wash ingredients well before starting.

    A lemon being juiced next to chopped jalapeno and red onion on a cutting board.

    Juice the lemon and coarsely chop the onion and pepper.

    Chopped parsley on a cutting board.

    Coarsely chop the parsley and cilantro.

    Chimichurri ingredients in a food processor.

    Place all the ingredients in a food processor.

    Processed chimichurri in a food processor.

    Pulse until well combined, yet with some texture remaining.

    Serving and storing

    Chimichurri is traditionally served over meats, but it doesn't have to be restricted to that use! As mentioned, it's wonderful over savory dishes like salads and potatoes, grilled veggies or mushrooms, beans, grains, stirred into soups, as a spread in sandwiches or burgers. Here, we're serving it over tofu steaks! So delicious.

    Tofu steaks over oat groats topped with chimichurri.

    The recipe makes about a cup, so store it in a sealed container about that size (with as little air space as possible). Best used within a day or two.

    Pairing

    These recipes go great with chimichurri!

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    The Recipe

    A jar of chimichurri surrounded by parsley and cilantro leaves.

    Chimichurri Verde Recipe

    Get your green onwith this bright, flavorful topping for savory dishes like tofu cutlets, potatoes, and buddha bowls. Vegan, refined sugar-free, gluten-free.
    _______________________________
    Plant Diversity: Striving for 30 different plants per week
    The number of plants in this recipe: At least 6 plants
    5 from 1 vote
    Print Pin Rate
    Course: Sauce, Topping
    Cuisine: South American
    Lifestyle: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Fiber: 0.99g
    Prevent your screen from going dark

    Equipment

    • food processor
    • measuring cups and spoons
    • knife and cutting board
    • juicer manual is fine
    • jar or other sealed container for the fridge

    Ingredients

    • 1 cup parsley fresh, about ½ bunch
    • 1 cup cilantro fresh, about ½ bunch
    • 1 large jalapeno or equivalent
    • ¼ cup red onion or shallot
    • 1 teaspoon oregano fresh, optional
    • ¼ cup lemon juice fresh preferred, about one lemon
    • ¼ cup balsamic vinegar not the thick kind; or red wine vinegar
    • 1 teaspoon garlic granules or 2-3 medium garlic cloves
    • ½ teaspoon crushed red peppers optional
    • ¼ teaspoon salt
    • 1 teaspooon coconut aminos to balance the acid, optional
    • 1 tablespoon filtered water if still needing liquid, optional

    Instructions

    • Coarsely chop the fresh ingredients and juice the lemon, then place them in a food processor.
    • Add the remaining ingredients to the food processor and pulse until it comes together well but still has some texture. Stop and scrape the sides, if necessary. Add the water if needing more liquid.
    • Serve immediately, or store in a sealed refrigerated container. Best eaten within a day or two.

    Notes

    Makes about one cup.
    Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

    general food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food that previously touched raw meat
    • Wash hands and ingredients well before using
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Kari smelling anise hyssop while standing behind her market basket and fresh produce.

    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!

    types of recipes we're hungry for

    • gluten-free
    • snacks
    • 30 minutes or less
    • 5 ingredients or less

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    Chimichurri over tofu steaks, marinated mushrooms, and oat groats.