Chimichurri is an Argentinian sauce or dip that explodes with fresh, green herbaciousness and crisp, zesty citrus. All you need is a few bunches of herbs, lime, olive oil and a blender. If you don’t recognize it, that’s because usually it’s a little chunkier, but I added a bit of water to the mix so that it would emulsify with the oil and create a smoother, more opaque sauce.
The flavor of this superfood chimichurri sauce is so bright and vibrant that, I swear, you actually feel more alive for eating it. This version is extra special and extra nutritious thanks to the addition of kale, which is in season at the moment so you have probably seen it on sale at the supermarket or making an appearance in your CSA boxes.
Spreading it on sandwiches adds a mindblowing level of flavor, and drizzling it over roasted or gently sautéed root vegetables makes them taste like a whole meal in and of themselves. But, in my opinion, chimichurri really does its best work when paired with meat (which is what it is intended for), or something equally savory, like mushrooms. So, you can guess what’s coming tomorrow: not only will I have one of the best turkey burgers you have ever tried, the perfect complement to this sauce, but I will also be hosting a giveaway of the brilliant cookbook that both recipes hail from, Let Them Eat Kale.
Go make a batch of this chimichurri so that you’ll be ready!
Superfood Chimichurri Sauce
Ingredients
- 2 cups tightly packed flat leaf parsley
- 1 cup tightly packed green kale leaves
- 1/2 cup loosely packed fresh oregano leaves
- 5 cloves of garlic, roughly chopped
- Zest of 1 lime
- 2 Tablespoons fresh lime juice
- 1 Tablespoon apple cider vinegar, or you can sub white vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 cup olive oil
- 1/2 - 1 cup water
Instructions
- Add all of the ingredients except for the oil to a blender and puree in long pulses, until pureed.
- Add the water, while the blender is running, in a thin stream until the sauce becomes smooth and opaque. Add the full 1 cup of water for a very thin sauce, stop at 1/2 cup for a thick sauce, or adjust to your preference. I used about 3/4 cup water.
- Serve immediately, or store in an airtight container in the fridge for up to a week.
Notes
If you are making this to go with the burgers, you won't need a full recipe. You can halve or even quarter the recipe and have plenty. However, this sauce is great on just about everything so making the full batch isn't so bad either! You can use a food processor instead of a blender if that's easier. This recipe has been slightly adapted from Let Them Eat Kale and has been reprinted with permission from the author.
Julia says
My dream is to have a little spit of land, where I can grow all the veggies and herbs, and have little chickens roam around and peck at the ground. Think we should start a commune? 😉 Thanks so much for sharing my chimichurri sauce! Whenever I make batches of it, I put it on everything, from roasted veggies to meat and chicken to scrambled eggs, and even use it in salad dressing. Now I’m getting hungry and am thinking I need to go make another round of the sauce! xoxoxox
Nora (A Clean Bake) says
Oh the chickens sounds great, as does a commune! I think it would be the height of luxury to be able to grow my own food, but sadly living in the city prevents that. Using this chimichurri on scrambled eggs sounds like THE BEST idea! Time to make another batch!
Taylor says
I love having fresh herbs – at my last place I had a little planter, but within two weeks everything (except the parsley – and I think it’s impossible to kill) died. I was so bummed. I don’t know if I watered it too much or didn’t hack away at it enough to encourage new growth but the thyme and basil didn’t stand a chance. This looks so great – I am actually not a parsley fan at all (maybe that’s why it lived and everything else died?), but I think the kale would off set the flavor enough along with all the other ingredients. This is going to be a must-try – I can think of a million ways to use it!
Nora (A Clean Bake) says
I am here to inform you that it is not impossible to kill parsley….and I speak from experience. Then again, I once killed a cactus (A CACTUS) so I think I may be cursed with an especially black thumb. I’ll bet between you meat grinder and this sauce you could create some pretty killer dinners!
Zainab says
I LOVE your dream and share it with you. even though I love on a third floor apartment, I strive to keep my herb ‘garden’ on the porch going for as long as is possible in this tundra. Nothing beats making dinner with fresh herbs. I can’t wait to buy a house for two reasons. 1) my very own garden in the ground and 2) a whole room to take pictures of food! Dreams 🙂
Anyway, this looks amazing!!
Nora (A Clean Bake) says
I’m so jealous you are able to keep an herb garden at all! I have a porch with zero light, and also the inability to keep anything green alive for more than 5 minutes.
Mary Frances says
My lanta Nora, that color is freakin gorgeous! Man can you teach me how to just want an herb garden?? That is so cool … and a way better deal for everyone 🙂 I’ve never had chumichurri (feeling so uncultured right now) but that needs to change!
Nora (A Clean Bake) says
Haha don’t feel uncultured; it’s just a sauce with a fancy name made from perfectly normal ingredients. And it’s SO easy – try it sometime!
Traci | Vanilla And Bean says
Fabulous sauce, Nora! Look at all the vibrant ingredients; no wonder it tastes amazing. I can see how this would be good on just about anything. Over the past two years, we’ve not had a garden due to other commitments, but I am thinking about planting another. Last year I resorted to planting herbs in pots, and it’s just not the same. Space is limited and the herbs just don’t thrive like they do when they have plenty of room. I hope you’ll get your herb/veggie garden soon. Thank you for sharing!
Nora (A Clean Bake) says
Thanks, Traci! I hope you get your garden back soon, though herbs in planters and pots are better than none at all… 🙂
Stacy | Wicked Good Kitchen says
Oh, a vegetable and herb garden are both on my dream list! I totally identify. Love all those phytonutrients…they keep us healthy and feeling well. Thanks for sharing your fresh and vibrant chimichurri sauce recipe, Nora. Have a great weekend!
Nora (A Clean Bake) says
You’re so right, Stacy! It’s easy to get distracted by the vibrant color, but the nutrition is really the important part!
Lindsey @ American Heritage Cooking says
WOW! The color of this sauce is so vibrant!!! I love all the fresh herby goodness that is packed inside! And I, too, want an herb garden so badly!!! Must have fresh rosemary at all times!
Nora (A Clean Bake) says
Yes, I am totally with you!
Evi @ greenevi says
This sounds wonderful! The vibrant green color is so appetizing!
Nora (A Clean Bake) says
Thanks, Evi!
Monica says
Mmm, this chimichurri sounds like the perfect dish for an herb lover! (:
Nora (A Clean Bake) says
Thanks! I think it is 🙂
RJ says
Hi, Beautiful Chimmichuri.
Is it just me?
It is written as I read it to slowly pour in the water.
but what art the olive oil????
puzzled,
RJ
Nora (A Clean Bake) says
Good point. I’m not sure since this is not my recipe – it was shared as part of a cookbook promotion. I would add the oil before the water.