Whole30 Chimichurri Sauce – fresh cilantro and parsley mixture blended with olive oil, vinegar and garlic. Delicious on meat, fish and vegetables. Keto, paleo, gluten free, grain free, dairy free, sugar free, vegan, clean eating, real food.

Spoon pouring chimichurri sauce in a mason jar

A bright sauce made from parsley, cilantro, red wine vinegar, garlic, salt and some red pepper flakes. Delicious and perfect in its simplicity.

This chimichurri sauce is going to bring your cooked chicken, steak, pork, shrimp, fish and vegetables to the next level. It is beyond healthy, and will keep all your favorite dishes whole30, keto, paleo, gluten free, dairy free and sugar free.

Steps of making chimichurri sauce in a food processor

How To Make Whole30 Chimichurri Sauce

Like most of my sauces, this chimichurri sauce is so simple to make.

In your food processor you will combine all the ingredients and blend until combined. And you’ll have to resist all temptation to eat all of this gorgeous green sauce with a spoon right away.

Chimichurri sauce in a mason jar

How Long Does Whole30 Chimichurri Last?

This chimichurri sauce will last for 14 days in the refrigerator, or longer. Just check for spoilage. It also freezes beautifully for up to 6 months.

I like to store my chimichurri sauce in wide mouth pint mason jars, especially since the jars are freezer friendly.

 

Watch Recipe Video

 

Watch Recipe Video Demo (2:06 mins)

 

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Whole30 Chimichurri Sauce (Keto, Paleo)

★★★★★

4.9 from 13 reviews
  • Author: Tastes Lovely
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1.5 cups 1x
Print Recipe
Scale

Ingredients

  • 1 bunch worth parsley leaves (some stems ok)
  • 1 bunch worth cilantro leaves (some stems ok)
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves of garlic
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Combine all the ingredients in a food processor. Pulse for about 30-45 seconds until combined.
  2. Serve on cooked vegetables, seafood and meat.
  3. Leftovers will keep in an airtight container or pint mason jar refrigerated for 14 days or frozen for 6 months.

Notes

I have 2 little boys who don’t like spicy food, so I leave the red pepper flakes out and instead sprinkle them on top. Feel free to add more red pepper flakes if you like it spicier.

This post contains affiliate links, thanks for the love!