Magic Green Sauce (10 minutes!)

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Wood serving board with a bowl of fresh Green Chimichurri and ingredients used to make it

Say hello to the only sauce you’ll ever need.

OK, maybe not the only sauce. But pretty dang close.

Prepare to be blown away by this flavorful green sauce inspired by chimichurri. It’s my new favorite thing! Shall we?

Avocado, jalapeno, cilantro, parsley, lime, salt, and garlic on a wood cutting board for making delicious Green Chimichurri

Origin of Chimichurri

Chimichurri is a popular condiment in Argentina. It’s not clear where the name originated, but it’s thought to be either from a Basque country word “tximitxurri” or from “Jimmy’s curry,” referencing a 19th century Irish or Englishman.

The condiment is traditionally made from parsley, garlic, oregano, red pepper flakes, olive oil, and a little vinegar. And Argentinians commonly serve it with meat, empanadas, or sometimes as a marinade (source).

Our inspired version is not traditional, but includes similar ingredients such as parsley and garlic, while also drawing inspiration from the flavors of green chutney and guacamole.

How to Make Magic Green Sauce

This magical green sauce is simple to make, requiring just 10 minutes, 1 bowl (or food processor), and 8 ingredients to prepare.

The base is spicy serrano pepper and garlic, which is layered with fresh cilantro and parsley. Lime juice, salt, and maple syrup add acidity, saltiness, and a little sweetness to balance the flavors. And avocado adds a creamy, silky-smooth finish.

Just like that, you have delicious, 10-minute green sauce on your hands! Go forth and put this delicious sauce on everything (then we can be twins).

Ingredients in a food processor ready to be made into delicious Green Chimichurri
Food processor containing our freshly blended Chimichurri recipe

I hope you all LOVE this sauce! It’s:

Super flavorful
Bright green
Easy to make
& So delicious

Since discovering this sauce, I’ve been putting it on practically everything: pizza, veggie burgers, tacos, grilled vegetables, enchiladas – the list goes on. If you don’t have a food processor or a blender, you can also try my unblended chimichurri here, which pairs perfectly with my Portobello Steaks!

If you try this recipe, let us know! Leave a comment, rate it, and be sure to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!

Wood cutting board with a bowl of homemade vegan Chimichurri sauce and fresh ingredients used to make it

Magic Green Sauce (10 minutes!)

Creamy, spicy chimichurri-inspired sauce that requires 10 minutes and 8 ingredients! Perfect for adding to tacos, grilled vegetables, veggie burgers, and more!
Author Minimalist Baker
Wood board filled with ingredients for making our Vegan Chimichurri recipe
4.92 from 46 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 (2-Tbsp servings)
Course Sauce
Cuisine Argentinian-Inspired, Gluten-Free, Indian-Inspired, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 5 cloves garlic (peeled and crushed)
  • 1 medium serrano pepper (seeds and stem removed // use less if not into spicy food)
  • 1 cup packed cilantro (thick bottom stems cut off)
  • 1 cup packed flat-leaf parsley
  • 3 Tbsp ripe avocado
  • 1/4 tsp salt (plus more to taste)
  • 3 Tbsp lime juice
  • 1 Tbsp maple syrup (or other sweetener of choice)
  • 1 Tbsp avocado oil (optional // or sub more water)
  • Water (to thin // ~3 Tbsp or 45 ml as original recipe is written)


  • Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).
  • Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
  • Taste and adjust flavor as needed, adding more serrano pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
  • Transfer to a serving container and enjoy immediately, or cover and refrigerate up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.


*Nutrition information is a rough estimate.
*Original recipe makes ~1 cup sauce

Nutrition (1 of 8 servings)

Serving: 2 tablespoons Calories: 25 Carbohydrates: 4 g Protein: 0.4 g Fat: 1.2 g Saturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 77 mg Fiber: 0.8 g Sugar: 1.8 g

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My Rating:

  1. Megan says

    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!

  2. Carol Healy says

    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!

  3. Pip says

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

  4. Colleen says

    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.

  5. Mandisa 🇿🇦 says

    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.

  6. Laura Murley says

    Oops I see my previous question about has been asked and answered several times already! I am on a low salt diet and will try to make a lower salt version, maybe increase lime a little.

  7. Hope says

    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.

  8. Ellen says

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

  9. Natasha says

    Are you able to make this in advance? Will it sit well throughout the day in the fridge if i’m planning to eat it tonight? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, wouldn’t be the same, unfortunately. Arugula is more bitter. We’d suggest trying more parsley instead. Hope that helps!

  10. Marjorie says

    This recipe looks delicious. Unfortunately I am allergic to avocado. Any suggestions for an avocado substitute?


  11. Avery Cobb says

    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!

  12. KateLynn says

    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!

  13. Gigi says

    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

  14. Melissa says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Melissa! Thank you so much for the lovely review! xo

  15. Sharon says

    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.

  16. Taylor Gamache says

    Can you freeze this? I am trying to eat tacos for the whole quarantine and need a topping I can freeze and thaw!

  17. Cecile Malik says

    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!!!

  18. Maria Jose says

    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!

  19. Bons says

    anyone tried freezing the sauce? I love the sauce and it’s creaminess. I have so much cilantro and parsley left over, I have decided to make a super big batch but don’t know if it will keep in the freezer.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! I think ice cubes in the freezer would be best! Then let thaw in the fridge vs. heating.

  20. Jill says

    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.

    • Laura says

      In argentina this sauce is named guacamole ….. the real chimichurri is garlic parsley oregano & red pepper flakes on vinegar & oil

  21. Kathyrn Rushforth says

    Hi there! Quick question that’s entirely off topic. Do you know how to make your site mobile friendly? My weblog looks weird when viewing from my iphone4. I’m trying to find a template or plugin that might be able to resolve this issue. If you have any recommendations, please share. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s a whole process that we haven’t gotten into on the site. Sorry we can’t help but there are plenty of great articles out there that can lend some insight!

  22. Shannon says

    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!

  23. I.R. Wells says

    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

  24. Sara Triana Mitchell says

    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.

  25. Cathleen says

    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!

  26. Cassihoer says

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

  27. Emily Smith says

    Okay, I know I’m late to the chimichurri party, but I feel like my life is now complete. This sauce is SO GOOD! I reduced the garlic to just 2 large cloves, and I still felt like it was plenty garlicky. My husband and I poured generous dollops of this sauce on vegetarian nachos, made with spiced brown lentils (simmered with onion, garlic, carrots, and spices), thinly sliced radishes and cucumbers, feta cheese, pickled red onions, and avocado. It was amazing!

  28. Jazmine says

    Also I can’t believe what a lot of mean comment are on this post! Gosh it tastes epic!!! My husband is from Italy and people do different versions of Italian food but it all taste good so let’s enjoy it!

    • Sally says

      I agree with Jazmine. No, this is not traditional chimmichurri, but it is delicious! Personally, I’m quite happy I found this recipe. If you don’t like it, don’t make it. Or make it but call it something else when you make it. No need to get in an uproar.

  29. Jazmine says

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

  30. Stephanie Pidgeon says

    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!

  31. Graceread says

    Do you have any ideas on the best container to mix small amounts of sauces? I have a vitamix, a food processor and a immersion blender. None of them work very well. If I want to make a dressing or a chutney it ends up not mixed very well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We prefer the food processor, but you could try a magic bullet for small amounts?

  32. Anna says

    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.

  33. Megan says

    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!

  34. Christine says

    I don’t have serrano, but have a lot of jalepeno at home. I wonder if this would be just as good? Love all your recipes!

  35. Carolina says

    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!

  36. Lindsey says

    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

  37. Marcela S says

    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!!

  38. Sarah says

    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!

  39. Sab says

    Please this is a culinsry sin: I completely adore this blog and the whole concept behind it, but please don’t call this chimichurri because it is FAR FROM IT. I repeat, this is NOT chimichurri.
    Chimichurri does not have avocado, spicy peppers, or lime, or any of this.
    Chimichurri is essentially:
    White wine vinegar,

    Nevertheless this recipe looks SUPER tasty, but please just call it “chimichurri inspired” or just make it your own and call it whatever you want. Just don’t mess up the tiny bit of Argentine culture that we put out in the world. We don’t have that much going for us in terms of popularity, don’t make it worse.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hey Sab! Thanks for the feedback. I do realize this is an “inspired” chimichurri sauce. Sorry if I didn’t disclose that more clearly. But most of my recipes are inspired versions of a classic. The primary reason I used avocado in place of oil is that so many of our readers don’t use oil. And I am not a big fan of vinegar, so I subbed lime. Did you try the recipe? If not, perhaps leaving a rating isn’t useful for others.

      • Sab says

        I have tried it and have given it this rating due to this recipe’s lack of genuinity.
        Honestly, a simple change of title could EASILY resolve this issue. I’ve never been an advocate for getting angry at American’s but your condescending response makes it slightly difficult for me not to. Stop this clear example of cultural appropriation on your page by literally just changing the title of this recipe, it is THAT SIMPLE.

        • SunShine says

          A friend referred me to this blog this evening. I poked through a few recipes, and this one caught my eye (mostly b/c I love avocado and cilantro). I know nothing of Argentine culture. Though when I read it, I thought it was more like a variation on guacamole rather than a whole different dish. (B/c frankly, it is…save the sweetener and parsley.) Then, I read through the comments and saw the ones about this not being true to Argentine culture and that it isn’t real chimichurri. I came to Sab’s comment in particular. At first, I looked at this disagreement seeing both sides. Then…I re-read your post above looking for any language to indicate this is an “chimichurri-inspired” post as you wrote in the comments. I couldn’t find anything. As a fellow American, it would be helpful to know when something is a bona fide dish or when it has distinct American influence and/or chef-created variations. I don’t have the opportunity to travel much, and thus, I like to “travel” using food, meaning dishes from other countries.

          That said, I respectfully vote with Sab. Kindly, note that this is an inspired dish somewhere in your main post. It’s helpful to those of us who want to know when something is real (or not quite). …and yes it’s also respectful to those from the culture from which such dishes originally hail. I see it as a win for both, actually, but that’s just my viewpoint. :-)

          Thank you!

          All the Best to you and yours,

        • Mao says

          This “sauce” along with the roasted cauliflower & quinoa are scrumptiously delicious!!! All this back and forth about what to call it; if it’s authentic or inspired. How about we just call it good and leave it at that!! If this was the biggest thing in life that we all had to be concerned about what a life it would be. Anyway, thank you VERY much for your hard work and wonderful recipes!!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Thanks so much for your support, Mao! We are so glad you enjoy these recipes! xo

  40. Pamela says

    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.

  41. Sarah says

    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!

  42. Teresa says

    I usually adore your recipes but as an Argentinian I have to admit that this sauce does not seem like chimichurri to me. However you did say the dish was “mexican-inspired” which is exactly what it appears to be. Chimichurri is a sauce used in Argentina and Uruguay though and does not contain chiles, avocado, cilantro, lime, or any type of sweeter. And Argentinians love their oil and vinegar which should be the base for the condiment. The spicyness of the sauce comes from the high quantity of garlic in the sauce. This sauce probably tastes fantastic but its not Chimichurri.

  43. liz rauch says

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

    • molly says

      How did it freeze? Pretty well? Trying to figure out the best method myself!

      it’s so incredibly tasty.. i’m hooked! :D

  44. Sean & Kyle in Milwaukee says

    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!!!

  45. Sarah says

    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.

  46. Taylor Reed says

    A friend brought me to a place and we ordered tacos. Oh, I fell in love with the green sauce and I had no idea what was it. We asked the owner and she said it’s chimichurri sauce. She’s not telling us the ingredients but I am so happy to find the recipe on your blog. I can’t wait and try this.

  47. Audrey says

    Can’t wait to try this version- we LOVE your chimichurri with portabello steaks! We make that recipe all the time when we have people over!

  48. Laura says

    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.

  49. Alexa says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Totally! I’d freeze it in an ice cube mold – should keep for 1 month when transferred to a freezer-safe container!

  50. Julia says

    I make Chimichurri once a week… My husband adores it and puts it on…literally….everything !!! A spoonful on hard boiled or scrambled eggs for breakfast ~ on tacos ~ on grilled chicken or steak ~ as a spread on sandwiches or avocado toast ~ on pasta ~ he even loves it in a mayo-less potato salad ~ as a dip for shrimp…it’s endless. But one of the things we love most about it is the traditional addition of vinegar instead of the lime juice you use. It is so bright, tangy, fresh and lovely. I use Sherry Vinegar, tarragon Vinegar, champagne Vinegar…you name it ! I do think your recipe looks delicious however…and I’m not opposed to a spritz of lime or lemon…but must have the Vinegar ! The recipe I use includes large pinches of red pepper flakes (birdseed) but the Serrano chili sounds great. I often add several tablespoons of a different herb in addition to the parsley…like tarragon, basil, chervil, or even dill to change up the traditional cilantro. I’m also intrigued by the untraditional avocado ! This sounds wonderful. I will definitely do a mash up of your ideas and mine ! But without any sweetener…I’ve also NEVER seen any sweetener in Chimichurri and maybe it’s the lime juice in yours that lends itself to wanting some sweetness ? Honestly, I love it so much without that…it’s one more way to avoid the sugars. This beautiful Argentinian sauce is just the most delicious thing…as good as pesto but without the nuts and cheese…and I LOVE nuts and cheese. We even grow huge tubs of parsley in the backyard every summer just so we can make it without going to the store ! And it grows up through November here in frosty Ohio. I encourage everyone to get on the Chimi bandwagon ! Thank you for this recipe. ❤️

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s totally fine! The garlic will add a little heat of its own. Let me know how it goes!

  51. Gonzalo says

    As an Argentinian, I have to say, I don´t really know if you know what chimichurri is… cause, using avocado is not a part of the recipe

    • Em says

      While I love the idea of adding avocado to traditional chimichurri, all the Argentinians I know would think I was just for adding it and be happiest if I left out the serranos and sweetener! Garlic, oil, sour (with lemon or red wine vinegar), and fresh cilantro or parsley is how I learned it…this sounds like a really tasty combo of guac and chimichurri…guacachurri? ??? I’m not mad at it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Gonzalo, thanks for the feedback! I find chimichurris to be heavy on the oil, and by adding avocado I can keep it creamy and rich without the added oil! But feel free to leave it out if you’d like.

      • Gonzalo says

        I understand but this way you cannot really call it chimichurri. This is made for eating asados, meat and choripan. Something you don’t really have in your culture haha. Only saying, lots of argentinians would be really mad about it. It’s like messing around with dulce de leche .

        • Marjancek says

          I have to agree with Gonzalo here; this recipe looks wonderful, but I’m not sure to call it Chimichurri.
          Guacachurri, perhaps.

  52. SR says

    Dana, do you have a sou chef? ;) I love your recipes and your cookbook. But am I exceptionally slow? It seems to me that you underestimate the time things take to prepare. I could prep this in 5 minutes if all of the ingredients were sitting in front of me on the counter. But not really if I have to peel the garlic, seed the pepper, wash the cilantro, wash the parsley. Get the spices out. Peel the avocado,…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! I suppose I’m a fast cook. But I do think this can be done in 10, maybe 15 minutes! Hope you enjoy it!

      • sherri rogers says

        This is so delicious. Once I made it a few’s a quick upgrade to any meal and my friends are asking for the recipe. I add a little olive oil and some cold water to make it richer and thinner. (don’t we all want some of that? HA) Thank you.

  53. Rita says

    I’ve been making and eating chimichurri for years, and can honestly say I’ve never seen a recipe with a sweetener in it. It’s kinda non traditional, but I get that this is “your take” on chimichurri.
    But, FWIW, for anyone struggling to get unnecessary sugar out of your diet; I’d say the sweetener is optional, but it’s a great recipe otherwise!
    (But maybe if you do need a touch of sweet, you could add sweet onion or carrot instead…)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback! I find a “little” sweetness balances the garlic, lime and pepper. But feel free to leave it out!

    • Sarah says

      I will admit that I was skeptical at first, but I love the maple syrup in the sauce! It balances everything very nicely!

    • Diana says

      I made this and it seemed off to me- I think it was the maple syrup. Kinda ruined it. I’m going to remake and leave the syrup out and I think it will be a million times better!!

  54. Hannah says

    YUM! I always forget about chimichurri–but it’s so delicious (and I love how bright and tangy it tastes when drizzled over veggies fresh off the grill)! Thanks for the reminder that I need to whip up a big batch immediately.

  55. Kelsey says

    I’m not a huge cilantro fan. Is it possible to sub another herb? I’ve seen other recipes have oregano leaf. Thank you :)

    • deselby says

      A “traditional” south american chimichurri generally uses only parsley, but I like to vary with adding cilantro sometimes. Oregano is also used in chimichurri, strangely enough it is best with dried oregano and not the fresh leaves.
      Don’t worry if you don’t have a blender, just chop up the stuff. I like when it is quite lumpy.

    • Julia says

      I use any other herb …often just a few tablespoons to 3 cups of Italian flat leaf parsley. We love it with basil, tarragon, even dill. It will be great with any herb…but you just have to start with LOTS of fresh parsley !

    • Ben Myhre says

      Parsley seems to be the answer, but I wonder if basil wouldn’t work as well? I LOVE LOVE LOVE cilantro, but my wife HATES HATES HATES it, so stuff like this needs a substitute in my house. Well, unless I am making me a great treat.

      • Emily says

        I used cilantro and basil and it was still delicious… though I think the basil did make it taste sweeter. I also substituted lemon for lime because that’s what I had, but I do that in a lot of recipes and it seems fine to me.

      • Barbara says

        I used to hate hate hate cilantro too, but trained myself to like it by adding one sprig more each time I cooked something appropriate. Try sneaking a leaf or two into this recipe and see how it goes…..she might turn into a believer like I did.

  56. Laura says

    Yum – this looks so good! I don’t think I’ve ever tried chimichurri sauce but I really want to now!

    • Diana Cooper says

      Since we’re currently isolated at home, I online-ordered some wonderful beef empanadas from a good Mexican restaurant and made this recipe to accompany them. Fabulous!