Easy Vegan Chimichurri Sauce with Parsley, Oregano, Garlic, and Lime
By Isabella Quinn
Prep
10 min
Total
10 min
Servings
8
Level
Easy
Choose a fresh bunch of flat-leaf Italian parsley with vibrant leaves for this vegan chimichurri, since its clean herbal flavor carries the sauce. This Argentinian-style condiment combines parsley, oregano, grated garlic, lime, and olive oil into a tangy, garlicky green sauce.
Fresh oregano is preferred for its leafy character, though dried oregano is listed as an alternative. Lime juice brings sharp acidity, with red wine vinegar offered in its place, while extra-virgin olive oil gives the chopped herbs a spoonable consistency. The optional chili pepper and red pepper flakes add heat, and finely grated garlic distributes its flavor through the entire batch rather than leaving raw chunks.
Process the parsley, oregano, oil, chili, and lime juice or vinegar until the sauce is as smooth as you like, or chop the herbs with a sharp knife for a more rustic result. The mixture should look evenly green and glossy, with herbs suspended in the oil. Coarsely chopped garlic is the main problem to avoid, because the recipe notes that it can taste bitter and create unpleasant raw pieces.
Serve chimichurri as a condiment or marinade with tacos, crusty bread, plant-based veggie burgers, vegan steaks, grilled vegetables, roasted sweet potatoes, or pizza. The recipe notes that it can be made ahead and stored in a tightly closed jar, and it can also be frozen in ice cube trays for later use.
Why you'll love this recipe
- Flat-leaf Italian parsley supplies the bulk of the sauce, so one fresh bunch creates a strongly herbal condiment without requiring a long ingredient list.
- Fresh oregano adds a leafy, aromatic note, while the listed dried-oregano option keeps the recipe workable when fresh sprigs are unavailable.
- Finely grated garlic reaches every spoonful because it is stirred in after processing, avoiding large raw pieces throughout the chopped herbs.
- Lime juice or red wine vinegar provides the acidic element, letting cooks use either bright citrus or a pantry vinegar already on hand.
- A small amount of optional chili pepper and red pepper flakes lets the parsley and oregano remain central while adding adjustable warmth.
- The sauce stretches beyond one meal because the recipe suggests tacos, bread, burgers, grilled vegetables, sweet potatoes, and pizza as uses.
Ingredients
- •1 bunch flat-leaf Italian parsley (leaves only; or a cilantro-parsley mix)
- •2 tbsp oregano leaves (preferably fresh; dried oregano may be substituted)
- •1 lime (juiced; or use 2 tbsp red wine vinegar)
- •0.5 cup extra-virgin olive oil
- •4 cloves garlic (finely grated)
- •0.5 chili pepper (optional)
- •1 pinch red pepper flakes
- •1 pinch sea salt (to taste)
Instructions
- 1
Add the parsley, oregano, olive oil, chili pepper, and lime juice or vinegar to the bowl of a food processor or blender.
- 2
Process until combined and as smooth as you like, or use a sharp knife to chop the herbs on a cutting board.
- 3
Transfer the sauce to a bowl or jar and stir in the grated garlic and red pepper flakes.
- 4
Season to taste with sea salt and more lime.
- 5
Store in the refrigerator in a tightly closed jar or container, or freeze for later use.
FAQ
Nutrition (per serving)
Calories
128
Fat
13g
Carbs
2g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
