Chimichurri Sauce to Die For

by | Sep 4, 2020

It’s Foodie Friday! 

This quick Chimichurri is officially part of my clean-eating addiction! Healthy condiments are few and far between and this one is not only addictively good, but also an absolute powerhouse of super foods with countless benefits of their own! 

Most dips and sauces are filled with sugar, corn syrup, dairy, preservatives, gluten, fake flavors, colors and more undesirables… but not this one!  Fresh herbs, garlic and onion, Extra Virgin Olive Oil (EVOO), raw vinegar, and pink salt combine to create a zippy, zesty, fresh, bright, and absolutely craveworthy accompaniment for literally anything- grilled meat/veggies/fish, salads, soups, rice, pasta salad, wraps, tacos, etc! I loosely followed a traditional recipe, but made it a little more simple by just throwing everything into a blender instead of dicing and chopping until my arm went numb! You will notice that most of my recipes are as quick and easy as possible, using the least amount of time, effort, and dirtying as few dishes as possible, while maximizing flavor and nutrients!

Here’s the nerdy part! 

 Here are just some of the benefits of each ingredient:

Cilantro: strong antioxidant, antiviral, antifungal, heavy metal detoxifier, supports cardiovascular health, reduces blood pressure. Cilantro also contains vitamin K and small amounts of folate, potassium, manganese, and choline, as well as the antioxidants beta-carotene, beta-cryptoxanthin, lutein, and zeaxanthin.

Parsley: boosts immune system, anti-inflammatory, prevents anemia, reduces cancer risk, soothes digestion, reduces gas, purifies the blood, improves bone and kidney health. Parsley also contains vitamin A, vitamin C, vitamin K, folate, calcium, iron, magnesium, potassium, copper, manganese, vitamin E, thiamin, riboflavin, niacin, vitamin B6, pantothenic acid, phosphorus, and zinc.

Garlic & Onion: antifungal, antibacterial, antibiotic, detoxifying, cancer fighting, regulate blood sugar, lower cholesterol, proven to lower risk of disease

EVOO: improves heart health, lowers bad cholesterol, prevents stroke, reduces cancer risk, fights diabetes, fights osteoporosis, controls blood pressure, aids weight loss

Raw vinegar: improves digestion, reduces bloating and heartburn, improves blood pressure and heart health, prevents flu and stomach illness, balances pH

Pink Salt: contains 84 essential minerals, detoxifies, balances pH, regulates blood sugar, maintains blood pressure, promotes better sleep, high in magnesium

You may notice that I don’t talk about supplements a lot in this group, because I feel that it is SO important to get nutrients from real food sources. This sauce is like slathering a multi-vitamin and mineral supplement all over your food! Except it’s even better because you know that all of the nutrients are in their most natural form and will be properly absorbed the way nature intended. 


1 large bunch of cilantro

1 large bunch of flat leaf parsley

2 cloves of garlic roughly chopped

1/4 medium/large onion roughly chopped

1/3 cup high quality extra virgin olive oil

1/4 cup organic red wine vinegar (raw “with the mother”)

1 tsp himilayan pink salt

1/4 tsp black pepper or pinch of crushed red pepper

This is a pretty loose recipe- meaning my measurements are a little different every time. Fresh herbs can vary greatly at the grocery store, so if the bunches seem very small, grab two of each instead of one of each. You can see how big my 2 bunches were in the below pic where they are totally filling up my large salad spinner.

• With the herbs still bundled from the store, cut off the bottom portion where it is just stem and no leaves. Wash thoroughly and then shake or spin dry.

• If you want to do this the traditional way, chop everything as small as possible and stir to combine. If you want to do this my way, shove everything into a blender and pulse a few times. Stop the blender and push the herbs down with a silicone spatula and then pulse a few more times. Repeat until everything is incorporated and then let it run for a few more seconds until it looks uniform. Don’t over-blend into a green smoothie. You want to see some chunky texture when it’s done.

Taste and adjust seasonings to your liking. 

Let me know if you tried this recipe and what you thought about it! This type of sauce goes really well with steak and I love it on grilled chicken, broiled fish, and pretty much any vegetables, raw or cooked, inside quick turkey rollups, on top of soft tacos, and I even used it on roasted spaghetti squash the other day and it was to die for! Options are endless! Enjoy, friends! 


Pin It on Pinterest