Chimichurri Sauce

This tangy Chimichurri Sauce is bursting with flavor!

5 min. 4 serv.
43 ratings

Fresh cilantro, garlic, flat-leaf parsley, and red pepper flakes add flavor to this Chimichurri Sauce recipe that fits the diet needs of Paleo, and even Ketogenic dieters!

Pair this vibrant green sauce with grilled meats such as chicken and beef or vegetables like zucchini and peppers.

It’s time to bring out the barbecue, grill some meat, and enjoy our tasty Chimichurri Sauce recipe to get your Paleo taste buds sizzling.

Share this recipe with your friends and let us know if you enjoyed this tangy sauce!

Low Carbs icon Vegetarian icon Vegan icon Gluten Free icon Paleos icon


If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at
1 Cup Flat-leaf parsley, Tightly packed, approximately 1 bunch
1 Cup Fresh cilantro, Tightly packed, approximately 1 bunch
1/2 Cup Red onion, Diced
3 Tbsp Fresh oregano, Tightly packed, optional
3 Cloves Garlic, Minced
2 Tbsp Fresh lemon or lime juice
2 Tbsp Apple cider vinegar
1/4 Tsp Sea salt
1/4 Tsp Freshly-ground black pepper
1/4 Tsp Red pepper flakes
1/2 Tbsp Olive oil


Did you know?

Most historians trace chimichurri back to the early 1800s. This condiment originates in Argentina and Uruguay, and was a popular dish during the Argentine War of Independence. The name comes from the Basque language word txmimitxurri, meaning “a mixture of things in no particular order.” That hasn’t stopped Irish cooks from saying the name comes from a Latin American pronunciation of “Jimmy McCurry,” a legendary Irish soldier who supposedly fought in the War of Independence for Argentina. Another story goes that when English-speaking colonists asked for sauce with their meal in Spanish, they would say che mi curry instead of che mi salsa. Everyone’s got an origin for this sauce, it seems!

Be sure to try some of our other fantastic sauce recipes: Thousand Island Dip/Dressing, Skinny Basil Pesto, and Cilantro Dressing.


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