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Vegan Chimichurri Sauce

An adaptation of a classic Argentinian staple — Chimichurri sauce.  This bright, fresh, and flavorful sauce is extremely versatile and complements a variety of plant-based as well as meat-based dishes.


  • 1 Large Bunch of Fresh Flat Leaf (Italian) Parsley
  • 1 C. Fresh Cilantro
  • 1/2 a Red Onion (diced) (or 1/4 C. Diced Shallot)
  • 3 Garlic Cloves
  • 1/4 C. Saucy Lips Zesty Cilantro sauce
  • 1/4 C. Extra Virgin Olive Oil
  • Juice & Zest of 1 Lime (or lemon)
  • 1/2 Tbsp. Red Wine Vinegar
  • 1/2 Tbsp. Dried Oregano (or 1 Tbsp. Fresh Oregano)
  • 1/2 tsp. Crushed Red Pepper Flakes
  • 1/2 tsp. each of:  Pink Himalayan Salt & Ground Black Pepper


  • Place all ingredients in a high-speed blender or food processor until resembling pesto-like consistency — OR to your preferred consistency/texture.
    • *** For a more rustic result (or if you don’t have a blender/food processor), you can also very finely chop all solid ingredients by hand, then mix with wet ingredients and seasonings.***
  • Enjoy!

Recipe credits: @thenoshingfox

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