Cilantro Chimichurri Sauce

Cilantro chimichurri sauce is the perfect herby condiment! Made with easy to find ingredients and ready in 5 minutes, this vegan, Whole30, keto sauce is perfect for adding to any meal!

Course sauce

Cuisine American, South American

Keyword cilantro chimichurri sauce, cilantro parsley sauce

Prep Time 5

Total Time 5

Servings servings

Calories 47kcal

Author Samantha Rowland

Ingredients

1/2 cup cilantro (leaves and thin stems)
1/4 cup flat leaf parsley (leaves and thin stems)
2 limes, juiced
1 tbsp. olive oil
3 tbsp pumpkin seeds
1/2 medium red onion
1 tsp garlic powder
1 tsp sea salt
1/4-1/2 tsp red pepper flakes

Instructions

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.
1/2 cup cilantro (leaves and thin stems), 1/4 cup flat leaf parsley (leaves and thin stems), 2 limes, juiced, 1 tbsp. olive oil
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.
3 tbsp pumpkin seeds, 1/2 medium red onion, 1 tsp garlic powder, 1 tsp sea salt, 1/4-1/2 tsp red pepper flakes
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.

Nutrition