Wood board filled with ingredients for making our Vegan Chimichurri recipe
4.86 from 28 votes

Easy Chimichurri Sauce (10 minutes!)

Creamy, spicy chimichurri sauce that requires 10 minutes and 8 ingredients! Perfect for adding to tacos, grilled vegetables, veggie burgers, and more!
Author: Minimalist Baker
Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 (2-Tbsp servings)
Category: Sauce
Cuisine: Gluten-Free, 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)


  1. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, maple syrup, and oil (optional).
  2. Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
  3. 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.
  4. 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 chimichurri

Nutrition Per Serving (1 of 8 two-Tbsp servings)