Chimichurri sauce is a gift from the heavens. And if you’re eating Whole30, it’s a nice change of pace as a “plated fat.” A person can only eat so many avocados in one day (maybe? LOL!). And not every meal goes well with “dump ranch” (especially if you don’t even like Ranch dressing to begin with, like me). I love this Vegan Whole30 Chimichurri Sauce on everything. It’s also great as a vegetable dip, salad dressing or vegan sauce or dip for anything.

If you are NOT eating Whole30, don’t let “plated fat” scare you — it just means an uncooked healthy oil or avocado added to your meal. Because yummy chimichurri sauce has olive oil in it … it counts (woohoo!). Chimichurri sauce is also great for anyone eating paleo or keto.

Making the Whole30 Chimichurri Sauce

This chimichurri sauce takes a little while to make (unless you’re much faster at chopping herbs than I am). Other than the time to chop the fresh parsley and cilantro, it’s fairly quick and easy to make. The sauce does require a food processor, or you could use a blender or immersion blender. Note: this sauce really turns out best if you finely chop the herbs, rather than trying to get the food processor to do it for you.

Homemade Whole30 Chimichurri Sauce Ingredients:

2/3 cup finely chopped fresh parsley
1/3 cup finely chopped fresh cilantro
4 cloves garlic, minced
1/2 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 1/4 tsp oregano
1/2 tsp sea salt
1/2 tsp black pepper
3/4 tsp red pepper flakes (you can adjust this up or down a little depending on how much heat you want)

Put all of the ingredients in your food processor (or blender) on high until blended well and serve with your favorite vegetables or meat.

Enjoy!

Pin it/save it and make it sometime!