Print

Spicy Chimichurri Verde Sauce

This Spicy Chimichurri Verde Sauce is a versatile sauce you can pair with steak, chicken, fish, seafood, eggs, crackers, and chips (the saltier the better on those last two)! If you can handle the heat, throw in a jalapeño, too! {Paleo}

Ingredients

Scale
  • 1/2 tablespoon red wine vinegar
  • 2 tablespoons lime juice
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/2 cup red onion, chopped
  • 1/2 cup green onion, sliced
  • 3 cloves fresh garlic
  • 1/21 jalapeño pepper, chopped and seeds removed (optional)
  • 1/41/2 teaspoon sea salt
  • 1/31/2 cup olive oil

Instructions

  1. Place all the ingredients into a high speed blender or food processor in the order listed, except for the olive oil, and turn on at a low speed. Blend until the ingredients are just mixed together.
  2. Keep the speed on low and gradually drizzle in the olive oil. Blend on low until the olive oil is mixed in, and the ingredients are a preferred size and consistency. If necessary, bump the speed up to keep the ingredients moving through the blades but without puréeing them. For example, on a Vitamix, this would be Level 1 or 2 (out of 10).
  3. Refrigerate in an airtight container and consume within about 1-2 days.

Notes

  • If your blender requires a certain amount of liquid before blending, add enough olive oil to the base before pouring in the other ingredients.
  • For best results, blend on a low speed. The ingredients should mix together without becoming a purée.