Chimichurri Sauce

April 1, 2024

Chimichurri sauce is a great addition to burgers and shrimp. And wow do you ingest a lot of parsley!


When I first made this sauce I thought it was so gross to look at. I would ask people if they wanted some on their burger at our classes and they kind of looked at it and wrinkled their noses. However, the flavor of this sauce makes up for its looks. Just like guacamole: don’t let the green color fool you. It is delicious.


My friend Joellen first shared this recipe with me. I love cilantro! Garlic and onions are always so full of flavor. I told her I had never had chimichurri sauce before and she brought me a jar of it and gave me the recipe. The amount of packed fresh herbs you use and the base being avocado oil and lemon juice made this such a healthy alternative to so many toppings you put on your burgers and shrimp. With this sauce, no ketchup or cocktail sauce is needed.


If you like the taste of cilantro and want to ditch the sugar found in ketchup, try this chimichurri recipe. You won’t be disappointed.


What You Need

You will need fresh parsley, fresh cilantro, oregano, red onion, garlic cloves, white wine vinegar, fresh lemon juice, salt, red pepper flakes, and avocado oil.


How To Make The Sauce

Let’s start by making our base. If you don’t have a food processor or blender on hand, you can chop everything up really small and mix it all together. It does not turn into a sauce as much but the flavors are still all there. It’s more like a chopped salad. I would suggest letting it sit overnight in the fridge with this option.

My favorite way to make this is to puree the white wine vinegar, lemon juice, salt, red onion and garlic together. That get’s you started out with a great base to make the sauce. Make sure you use fresh lemons and don’t let any seeds get into your juice.

You can roughly chop the red onion and garlic if you have a food processor. If you have a blender that struggles to get those ice chips chopped up, then I suggest you chop your onions and garlic very well.

Add them all to the blender and mix well. Take a spatula and clean the sides of the blender. You don’t want any large pieces of onion or garlic. Blend again until you have a good puree.

Next, you want to start chopping up the fresh parsley and cilantro. I like to chop them up really well. You are not going to blend them long. You just want to incorporate them into the puree. So, the more you chop them the less you have to blend them. Also, make sure you pack the measuring cups with the chopped herbs so you get the correct amount of flavor. I like to use fresh oregano, but you can use dried if that’s all you have.

Add the fresh herbs to the blender and start pulsing while adding the avocado oil. You don’t want to blend too much or else you will end up with a complete puree and the avocado oil may get too frothy.

Once the herbs and avocado oil are completely incorporated into the puree you have yourself a cimichurri sauce! You can choose to use this right away, but if you let it sit in the fridge for a few hours the taste is even better.

You can keep this stored in your fridge in an air tight container for 3-4 days. Use on burgers, shrimp, or whatever you like a good tasting sauce on.



Click on the icon to download our Chimichurri Sauce Recipe