Where is Chimichurri Sauce from?
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.
How to Make Paleo Chimichurri Sauce
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, to make it you simply add the parsley, oregano, garlic, oil, vinegar, salt and pepper to a blender or food processor and switch it on until it’s fully blended.
You can make it ahead of time and it will keep in the fridge for a couple of days. While we normally serve it with steak I think it would go well with most types of grilled meats.
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Paleo Chimichurri Sauce
- 1 cup flat leaf parsley about 1 bunch, remove the large stems
- 2 tablespoons fresh oregano leaves
- 3 cloves garlic
- 1/2 cup olive oil 125mls
- 2 tbsp red wine vinegar 30mls
- 1/2 tsp salt or to taste
- 1/4 tsp ground black pepper