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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. EVOO

    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.***

    Recipe credits: @thenoshingfox

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