Chimichurri Recipe Vegan: Fresh, Easy, and Delicious

If you’re looking to add a burst of fresh, vibrant flavor to your meals, look no further than this vegan chimichurri recipe. Originating from Argentina, chimichurri is a zesty sauce traditionally made with parsley, garlic, vinegar, and oil, and is famously paired with grilled meats.

However, this plant-based twist keeps all the bright, herbaceous notes while ensuring it’s 100% vegan-friendly. Whether you’re a seasoned vegan or just exploring plant-based options, chimichurri is incredibly versatile, easy to make, and packed with bold flavors that will elevate any dish.

This recipe is perfect for drizzling over roasted vegetables, tofu, or even as a lively marinade. Plus, it only takes a few minutes to whip up, making it a fantastic go-to sauce for weeknight dinners or weekend barbecues.

Ready to bring a taste of South America to your kitchen? Let’s dive into how you can make this fresh, tangy vegan chimichurri that will soon become a staple in your culinary repertoire.

Why You’ll Love This Recipe

Vegan chimichurri is a game-changer for anyone seeking a simple condiment that packs a punch. Here’s why you’ll adore it:

• Fresh and vibrant: The combination of fresh herbs, garlic, and tangy vinegar offers a bright, refreshing flavor profile.
• Super versatile: Use it as a marinade, dipping sauce, or topping for grilled veggies, tofu, or even salads.
• Quick and easy: Ready in less than 10 minutes with minimal ingredients.
• Healthy and nutritious: Loaded with antioxidants, vitamins, and healthy fats from olive oil.
• Customizable: Easily adjust the herbs and spices to your liking or what you have on hand.

Ingredients

• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped (optional but recommended)
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 3/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1 small shallot, finely minced (optional for extra aroma)

Equipment

• Mixing bowl
• Whisk or fork for mixing
• Sharp knife for chopping herbs and garlic
• Cutting board
• Measuring cups and spoons
• Jar or airtight container for storing chimichurri

Instructions

1. Prepare the herbs: Rinse the parsley and cilantro thoroughly and pat dry with a clean kitchen towel. Finely chop the herbs to release their flavors.
2. Minced garlic and shallot: Peel and finely mince the garlic cloves and shallot. The size should be small enough to blend well with the herbs but still noticeable in the sauce.
3. Combine ingredients: In a medium mixing bowl, add the chopped parsley, cilantro, garlic, shallot, and dried oregano. Stir gently to mix.
4. Add vinegar and oil: Pour in the red wine vinegar and slowly whisk in the olive oil until the mixture is well combined.
5. Season: Add red pepper flakes, salt, and freshly ground black pepper to taste. Mix thoroughly to distribute the seasoning evenly.
6. Rest for flavors to meld: Let the chimichurri sit at room temperature for at least 15 minutes before serving. This resting period allows the flavors to marry beautifully.
7. Store or serve: Use immediately or transfer to a jar with a tight-fitting lid and refrigerate for up to one week. Bring back to room temperature before serving.

Tips & Variations

“For an extra kick, try adding a splash of freshly squeezed lemon juice or a pinch of smoked paprika for smoky depth.”

• Herb swaps: If cilantro isn’t your favorite, replace it with more parsley or fresh oregano for a different herbal twist.
• Oil alternatives: Avocado oil or walnut oil can be used for a unique flavor, but olive oil remains classic.
• Spice it up: Adjust the red pepper flakes according to your heat preference or add a diced fresh chili.
• Texture variation: For a smoother chimichurri, pulse the mixture in a food processor briefly — just avoid over-blending to keep some texture.
• Make it smoky: Add a teaspoon of smoked paprika or a dash of chipotle powder to create a smoky undertone.

Nutrition Facts

Serving Suggestions

This vegan chimichurri is a flavor powerhouse that pairs beautifully with many dishes:

• Grilled or roasted vegetables: Drizzle it over roasted sweet potatoes, zucchini, or bell peppers for a fresh finish.
• Plant-based protein: Use as a marinade or dipping sauce for grilled tofu, tempeh, or seitan.
• Salads and bowls: Add a spoonful to grain bowls, salads, or even as a sauce for veggie burgers.
• Sandwich spread: Spread on bread or wraps for an herby, tangy boost.

If you’re interested in exploring more delicious vegan recipes, check out our Thelma Sanders Squash Recipe for a comforting vegetable dish, or add a tangy twist with the Pickled Cherry Pepper Recipe to complement your chimichurri creations.

Conclusion

This vegan chimichurri recipe is a fantastic way to brighten up your meals with minimal effort. Its fresh herbs, garlic punch, and tangy vinegar combine to create a sauce that’s bursting with flavor and versatility.

Whether you’re drizzling it over grilled veggies, mixing it into your favorite grain bowl, or using it as a marinade, chimichurri elevates even the simplest dishes. Plus, it’s easy to prepare ahead of time and keeps well in the fridge, making it perfect for meal prepping.

Give this recipe a try and discover how a handful of simple ingredients can transform your cooking. For more inspiring recipes, don’t forget to explore our Pesto Recipe Marcella Hazan for another herbaceous delight or our Pecan Crackers Recipe to serve alongside your chimichurri-topped dishes.

Happy cooking!

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