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Green Chimichurri Sauce

by Contributing Author

How to make Green Chimichurri Sauce from scratch using whole food ingredients – fish, steak, chicken, eggs, or whatever flavor you’d like!

I first learned of chimichurri sauce many years ago at a local Argentinian restaurant in my community.

Chimichurri is a raw sauce that goes well with a variety of dishes. Steak or fish is a typical combination.

The sauce is prepared in one of two ways: Chimichurri Verde (green) or chimichurri Roch (red).

I recently enjoyed cooking at Floridian of St. Augustine A signboard menu with aioli-style green chimichurri sauce over blackened flounder and cornbread.

Below is a photo of this wonderful dish served with homemade fermented pickles!

Cast iron skillet with flounder and cornbread with chimichurri sauce

I loved this unique dish so much that I decided to learn to make my own green chimichurri sauce. rice field.

Below is the recipe I blended as my personal version.

Argentinian and Uruguayan ancestral recipes typically use red wine vinegar. However, I prefer raw apple cider vinegar instead as it gives the sauce an extra kick.

The most common method uses only parsley, but I also use both parsley and coriander for added flavor. Another reason is that I grow both of these herbs in my garden.

The recipe below can be blended in two ways.

First, it can only use olive oil as a base (most traditional).

Alternatively, you can use mayonnaise and olive oil to blend a more modern aioli chimichurri.

My husband loves it and topped it with scrambled eggs for breakfast the other day!

Before making chimichurri, why not try chimichurri first?

This brand is a good brand to try It is authentic and has no scary ingredients.

If you want to buy it, be aware that some commercial versions I’ve looked at contain preservatives or GMO citric acid. Some also contained water as the first ingredient.

chimichurri sauce and spoon in glass bowl

green chimichurri sauce

How to make chimichurri sauce from scratch with whole food ingredients, a taste sensation to put on fish, steak, chicken, or any dish you like!


  1. Coarsely chop the parsley and coriander.

  2. Pulse greens with all remaining ingredients except mayonnaise in a food processor until finely chopped.

  3. Place chimichurri sauce in a glass bowl and mix well with optional mayonnaise.

  4. Refrigerate the glass bowl with the resulting sauce for 1 hour to let the flavors meld.

  5. Enjoy as a condiment with steak, fish, poultry, or even eggs.

  6. Store leftover sauce in a covered glass container in the refrigerator for up to 4 days.

nutrition facts table

green chimichurri sauce

1 serving (1 tablespoon)

calorie 178
Calories from Fat 162

% Daily Value*

thick 18g28%

3g saturated fat15%

15g monounsaturated fat

sodium 180mg8%

carbohydrate 3g1%

protein 1g2%

* Percent Daily Values ​​are based on a 2000 calorie diet.

chimichurri aioli in a glass bowl

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