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}
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Sauces and Spreads
- Method: Blender
- Diet: Gluten Free
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
- 1/2 – 1 jalapeño pepper, chopped and seeds removed (optional)
- 1/4 – 1/2 teaspoon sea salt
- 1/3 – 1/2 cup olive oil
Instructions
- 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.
- 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).
- 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.
