Magic Green Sauce (10 minutes!)

Love this stuff! It was perfect on Kebabs, and I am planning to use it on a sandwich later today. Also good on tempeh bacon!

This was next level good! Didn’t change a thing. thank you

Delicious! I made it with the roasted vegetable combination from the Roasted Vegetable Salad with Magic Green Sauce recipe on the site, except I only roasted them tossed with vegetable broth, sea salt & pepper. I did not use the coconut oil or curry powder mentioned in that recipe. I mixed the vegetables together when they were done roasting with the Magic Green sauce and served them to the family. They were fighting over seconds! My eldest daughter said they were restaurant quality vegetables. Can’t wait to try the sauce on other foods!

I subbed the avocado and maple syrup for a handful of cashew nuts & frozen peas and blitzed in my Vitamix, delicious!

I love this recipe. Spicy, creamy, garlicky, and fresh. I use 2 serrano peppers (or 3 jalapenos if the store doesn’t have serrano) and the whole avocado.

Exceptional sauce! I used olive oil as i didn’t have avocado oil & used two Serrano peppers & seeds from one half & it was just too good. absolute perfection, as always.

This sauce is super packed with flavor! I subbed a jalapeno since my grocery store didn’t have any serranos. It was still delicious! I served it with kebabs.

This really is an excellent sauce. So flavorful, healthy and delicious. We use it on burrito bowls, fish tacos and veggie tacos. Fantastic!

I made this awesome sauce for the past 3 years; it’s now a staple in my home, it’s even good with eggs.

This sauce is amazing!!! I only discovered it a few weeks ago and I have already made it a handful of times! It works so well with so many different meals! I’ve used jalapeño peppers rather than Serrano just because that’s what I’ve had on hand and it’s a delicious option as well!

Recipe purists scroll right on by…..

I am one of those people who likes to modify, you might say I use recipes as inspiration :) And this was a great one for that! I subbed basil for the herbs and wow, delicious!! Like a spicy pesto. Maybe weird to some, but we loved it. I’m sure it’s perfectas written, too!

Absolutely delicious! I forgot to pick up some lime, so subbed lemon and skipped the maple. Was super tasty! Thank you for yet another very tasty recipe xx

This recipe is fantastic, I’ve made it several times already, and it is now in my permanent rotation. Replace the sugar with 1/2 date (or whole), and it can be whole-food-plant-based. I add this to my dressings, my homemade ketchup recipe, my soup recipes…. it’s a very easy way to add a complex flavor profile into almost anything. HIGHLY RECOMMEND.

Folks, please understand, when most people comment on a recipe not being authentic or “true” to its cultural name, it usually is not a comment on the quality of the recipe itself. This one, in fact, makes a delicious, versatile sauce. Describing the recipe as it is known in its culture of origin isn’t an act of “political correctness.” For some posters perhaps it’s an effort to help others understand the cultural roots of a recipe, and to celebrate its heritage. I believe we who share recipes and read blogs like this are well-intended. Instead of considering a comment about a recipe’s cultural significance “mean,” maybe we can appreciate the poster’s intention to share something about their own cultural experience. Surely, we all can benefit from this kind of sharing.

I made this sauce this week and it was so delicious!! Now I want to keep making it and keep some on hand for everything:) thank you!!!

This Chimichurri Sauce is SOOO delicious!! We made it without the pepper and added more avocado, but the flavors were so good. I would smother that on a shoe and eat it. Definitely recommend!

Just delicious!! Saved for future culinary endeavours, oh and a bbq later! Thank you

I’ve learned two things from this post. The recipe was DELISH! I used red pepper flakes because I didn’t have a serrano pepper on hand.
AND….people from Argentina get spicy about the authenticity of their regional food! ?
I’ll have to try the “real deal” when I get a chance.

This sauce is absolutely amazing! Made it for the Whole Roasted Cauli, which was also delicious and have been having it on every meal since. 10/10 would recommend!

I don’t really understand the importance that this recipe should be a traditional recipe. It is not a traditional chimichurri, and I don’t see the purpose of reiterating the fact. Considering everyone that has brought it up, seems to have a traditional recipe on hand. So I’m not so sure why they are out here looking for something traditional. If recipes are not changing, then how could the “living organism” that is the culinary arts evolve. As well to add another two cents. If you need sweetness without adding extra sugars, you could roast your peppers in oil and S&P. That will bring up a little sweetness, or roast off some of your garlic cloves as another option. I added some very small fresh apple chunks instead of syrup. I really enjoyed this chimichurry, along with plenty of others I have made. Thanks you for the recipe

Just made this and found it to be delicious! Thanks for the recipe!

I finally made chimichurri sauce thanks to this recipe! It was life changing. I can’t believe I’ve been cooking for almost 15 years and I’ve never made it. Thanks for this great recipe! I made it alongside your recipe for the whole roasted cauliflower and they were a delightful pairing. Oh, I subbed green chiles for the serranos since it is chile season here in TX and the southwest.

Awesome! I have made it several times and it is delicious over any roasted vegetable.

Excellent like always!

I’ve made this a million times, no exaggeration and it is still the best sauce I’ve ever eaten. I put this on everything from veggies, to crostini to tacos/burritos/gorditas, bowls, etc. It is super easy to make and a huge crowd pleaser!

Mmmmmm!! This was SO delish! I put it on a roasted cauliflower with quinoa and it was amazing. I love your recipes!!!!

Love love this.. What an excellent take on this sauce.. And very quick and easy to prepare! Hooray! Thank you! Xx

This is THE MOST DELICIOUS sauce I have ever had. I had it for dinner on the veggie tacos and then on my eggs for breakfast the next morning and then on some nachos for a snack. Sooooo delicious!

Hi Dana,

As someone who’s s been living in Argentina for over a year your “chimmichuri”, isn’t not actually chimmichuri. Chimmichuri’schief ingredients are dried oregano, olive oil, lots of garlic, lemon juice sometimes a pinch of dried chilli flakes, parsley and red wine vinegar. It should have a light earth yet sharp with a slight tang. I’m not saying change the recipe at all, but maybe rename it salasa verde as Claiming it as chimmichuri is a failed representation of a staple of Argentine and Uruguayan gastronomy. Based on the ingredient list, it is more similar to a typical salsa verde you would see in Central American cooking.

Love love this recipe SOOOOOO much!! I used carrot greens instead of parsley and loved it! I made it for a work party and it was the first thing to be gone! Thanks!

I’m in love with this recipe- it is SO GOOD! My husband who is usually pretty picky even loves it!

It looks nice but this is not chimichurri. The real chimichurri doesn’t have cilantro and it definitely, definitely doesn’t have avocado in it! Chimichurri needs: parsley, oregano, dried crushed red pepper, garlic (not much), salt, vinegar and sunflower oil. You can replace pepper for paprika, vinegar for lemon juice and olive oil. And if you don’t feel like chopping the ingredients you can buy the dehydrated mix in a shop and add water/salt/oil. Chimichurri goes perfect with roast potatoes as well!

So good!

Really yummy sauce! Next time I will use half the sweetener and leave all the seeds in. Just based off personal preference. But still a 5! Thank you

Delicious sauce! I skipped the maple syrup but it was still a wonderful adaptation. I loved the creamy texture from the avocado and how fresh it tastes compared to conventional chumichurri. Thanks for sharing!!

Oh my gosh, so good! Every recipe I’ve tried of yours is outstanding. I am vegetarian, but eat a lot of vegan meals, but my husband is not, and loves the recipes, too! I used this to top roasted cauliflower-poblano-white bean tacos and it was da bomb. Thanks!

I freaking loved this sauce! I used it on tacos, and it blew my mind. I will be making it again today, and it is in my extra special favorite bookmark section.

This is so flippin’ good. I mean tell-everyone-you-know-about-it, lick-the-inside-of-the-blender good.

It was so hot in Chicago this weekend and I wanted something herb-y, quick, easy, and delicious that wouldn’t heat up the kitchen, and this fit the bill! I put it on some wheat berries, added some broccoli and avocado, and called it a meal. It was super easy to make, and I found the serrano pepper added the perfect amount of spice for me. This is going to be a staple moving forward!

Delicious, fresh and super easy. We spooned it on your Mexican veg burgers. Delish!

THIS IS SOOOOOO GOOOOOOD. Thanks for the recipe. Planning to freeze a ton of it while it’s summer and cilantro & parsley are plentiful!

Super delicious! Used as a sauce for the vegetable skewers and we loved it! Also left a review on that recipe. Only adjustment was leaving seeds in 1 of the serrano peppers and might choose to remove them completely the next time we make it because it had quite the kick. Overall this was excellent!!!

This is so freakin good. My new favorite sauce as well. I literally jump for joy every time a recipe of yours comes through my inbox. Literally, this morning, I’ve made your granola, red curry and chimichurri for my family’s upcoming week… Which means we will probably run out by tomorrow night. THANK YOU.

I actually never had chimichurri before. But the ingredients are recognizable enough to know THIS SOUNDS GOOD. after reading many of the comments and reviews I looked up some Argentinian recipes. Hummmmm. Yes? Hummmmmm. Well I decided to make your version first. Wonderfully creamy with the avocado. Tangy with lime. Refreshing with the clean crisp flavors of cilantro and parsley. LOVE THIS RECIPE. will have to double it next time. Thanks.

This sauce slays!!! I used it with the “better than restaurant” falafel inside of pita with some hummus and I was basically singing while I ate.