I first tasted paleo Chimichurri sauce a couple of years ago after we had moved to the USA, I’m pretty sure there’s no sauce quite like it from Scotland! I confess that I’ve not had it very much recently but it should be on our menu more often, it’s bursting with flavor with the fresh herbs and of course it’s gluten free, whole30 and vegan, so what’s not to love?
Chimichurri sauce originated in Argentina and while there a couple of variations, some with cilantro and some with oregano, they all have fresh parsley as the one of the main ingredients. I love cilantro but for this recipe I think it’s nicest with fresh oregano if you can find it, but dried oregano will work in a pinch.
This is an easy no cook recipe, you just whack it all in the blender or food processor, push the button and you’re done. You can make it ahead of time and it will keep in the fridge for a couple of days. We had a birthday in the house this week so we served it with grilled rib eye steaks which was a fantastic treat. I didn’t think my children would like the sauce but they loved it poured over their steaks and ate the whole lot.
While we normally serve it with steak I think it would go well with most types of grilled meats. Not sure about with fish, I’d be willing to try it but we have no sauce left 🙂
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