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Cilantro Chimichurri Sauce
$4.07 recipe/$0.51 serving
Cilantro chimichurri sauce is the perfect healthy condiment! Made with easy to find ingredients and ready in 5 minutes, this vegan, Whole30, keto sauce is perfect for adding to any meal!
Add the cilantro and parsley to the food processor with lime juice and olive oil. Process on high 1 minute to break down the leaves and stems.
Add the rest of the ingredients (pumpkin seeds, red onion, salt, garlic powder, red pepper flakes) and process on high at least 1 minute, scraping down the sides of the food processor at least once.
Check the consistency of the sauce, make sure everything is well broken up. If you want a thinner sauce, add 2-3 tbsp. water and process again until desired texture achieved.
Store in fridge up to 1 week or freezer for 3 months.
Notes
Other additions:
Fresh or dried oregano – about 4 stalks fresh or ½- 1 tsp. dried
Ground cumin – about ½ -1 tsp. to give the chimichurri an earthier flavor
Smoked paprika – about ½ - 1 tsp. to give a smoky flavor to the chimichurri
Kale or spinach – this doesn’t really change the flavor much but you can always add more veggies this way. If you find that the chimichurri is too acidic adding a handful of kale or spinach will quickly cut through that acid.
Fresh or pickled jalapeno
2-3 chipotle in adobo sauce
Substitutions:See post for long list of substitutions. For a more authentic chimichurri replace the cilantro with parsley and the lime juice with red wine vinegar (2-3 tbsp.)
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
47
Fat
4
g
Carbohydrates
3
g
Fiber
1
g
Sugar
1
g
Protein
1
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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