close

Want more recipes?

Try Forks Meal Planner and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
START A FREE TRIAL
More than a recipe box.

Get grocery lists, meal prep guides, and more with Forks Meal Planner.

 GET YOUR FREE PLAN

The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here.

Chimichurri is an Argentinian condiment made by blending fresh herbs and other seasonings—no cooking involved. It’s traditionally served as a dipping sauce for empanadas. I sometimes add kale to this recipe, which adds another nice layer of flavor in addition to bulking it up with green vegetables. If you want to try it that way, add two leaves of kale, stems removed and discarded, to this recipe. Use as a dipping sauce with empanadas, tortilla chips, or bread, or spoon into grain bowls, soups, and salads.

By Darshana Thacker Wendel,

Ingredients

  • 2½ packed cups fresh curly or flat-leaf parsley leaves and stems
  • 1½ packed cups fresh cilantro leaves and stems
  • 2 tablespoon white wine vinegar
  • 1½ teaspoons fresh lemon juice
  • 4 medium garlic cloves
  • 1 jalapeño pepper, seeded (optional)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Sea salt to taste

Instructions

  1. Combine all the ingredients in a food processor.
  2. Add ½ cup water and pulse until the herbs are finely chopped, adding more water as necessary to make a loose, spoonable sauce.
tags:
(0)
3 Comments

Comments (3)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Ferni1 year ago
Reply
Do you want to report this comment as inappropriate?

Sounds delish. I love how you added the jalapeño pepper. That’s quite a twist! I’m a bit more of a traditional girl, love this chimichurri recipe. Give it a try! Best

Guille1 year ago
Reply
Do you want to report this comment as inappropriate?

In Argentina, we don’t use chimichurri as a dipping sauce for empanadas. Though it goes great with empanadas, that is something I have only seen in America. We use it as sauce for grilled meats. I like your recipe. Cheers 🙂

Gracie2 years ago
Reply
Do you want to report this comment as inappropriate?

How do you think this would taste over a baked sweet potato? We were served chimichurri over a sweet potato at a wedding, sure it had oil, but it was really good.

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap