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.
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.
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.
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.
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5 Minute Chimichurri Sauce
Servings: (makes about ½ cup)
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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)
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
Nutrition
Bon appetegan!
Sam.
Sue says
Thanks Sam! This chimichurri is excellent. I mixed it into roasted veggies and tofu.
Bernadett says
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!
Sam Turnbull says
So happy you enjoy!! Parsley would be your best bet. Enjoy!
Marion says
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?
Sam Turnbull says
You can store it in the fridge or freeze it! 🙂
Lindsey says
I am eating this now on a sweet potato and avocado. It is so good. The chimichurri sauce is so fresh tasting.
Sam Turnbull says
Yay! Thrilled you enjoy it, Lindsey 🙂
Faye says
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?
Sam Turnbull says
Aww thanks Faye! Perhaps you will find my guide on how to survive the holidays as a vegan, helpful 🙂
Bethery says
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.
Sam Turnbull says
Aww thank you so much, Bethery 🙂
Mike says
Any other substitute instead of Aquafaba for the oil? Thanks!
Lindsay says
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! 🙂
Sam Turnbull says
Vegetable broth but it won't be as thick. Enjoy!
Chrissy Carmody says
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.
Sam Turnbull says
Aww you're most welcome Chrissy! Thrilled you enjoyed it so much 🙂
Paige says
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!
Sam Turnbull says
Ooooh sounds delish!
Ari says
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!
Sam Turnbull says
Yes!! So many uses for sure 🙂
Joanne says
Sunday nite dinner! I am going to make a double batch and use half to marinate pressed tofu strips. So excited to try!
Sam Turnbull says
Oooh sounds delicious 🙂
Joanne says
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
Ooooh sounds delish! Great idea.