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Kale Chimichurri

Discover the delicious taste of Kale Chimichurri. This versatile sauce is perfect for grilled meats, roasted vegetables, and more. Learn how to make it at home with our easy recipe.

by Maria
Kale Chimichurri

When it comes to sauces, chimichurri is an absolute classic. This Argentinian sauce is traditionally made with parsley, garlic, olive oil, red pepper flakes, and vinegar. It’s a versatile sauce that pairs perfectly with grilled meats and roasted vegetables. But have you ever tried adding kale to your chimichurri? Trust me, it’s a game-changer.

In this blog post, I’ll show you how to make Kale Chimichurri at home. It’s an easy recipe that takes just a few minutes to prepare. And once you taste it, you’ll never go back to regular chimichurri again.

So let’s get started. First things first: the ingredients. For this recipe, you’ll need kale (obviously), parsley, cilantro (optional), olive oil, water, lime juice (or white vinegar), cashews (or sunflower seeds or almonds), garlic, coarse salt, and red pepper flakes.

The key to making great Kale Chimichurri is using fresh ingredients. Make sure your kale and herbs are fresh and vibrant. And don’t skimp on the garlic – it adds a punch of flavor that really makes this sauce shine.

Once you have all your ingredients ready, it’s time to start blending. Add everything to a small blender or food processor and blend until mostly smooth. And that’s it! Your Kale Chimichurri is ready to serve.

This sauce is perfect for drizzling over grilled meats or roasted vegetables. You can also use it as a marinade or a dipping sauce. The possibilities are endless.

So there you have it: Kale Chimichurri – a fresh and flavorful twist on a classic sauce. Give it a try and let me know what you think in the comments below.

Kale Chimichurri

Kale Chimichurri

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 89 calories 2 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 cup packed kale (stems removed)
  • 1 cup packed cilantro and/or parsley
  • 1/2 cup olive oil
  • 1/4 cup water
  • juice of 2 limes (or 1/4 cup white vinegar)
  • 1/4 cup cashews, sunflower seeds, or almonds
  • 1 clove garlic
  • 1 teaspoon coarse salt
  • 1/2 teaspoon red pepper flakes


  • In a small blender or food processor, combine kale, cilantro and/or parsley, olive oil, water, lime juice (or white vinegar), cashews (or sunflower seeds or almonds), garlic, coarse salt and red pepper flakes. Blend until mostly smooth.
  • Serve immediately or store in an airtight container in the refrigerator for up to one week.


  • Chimichurri is a traditional Argentinian sauce made with parsley, garlic, extra virgin olive oil, red pepper flakes, salt, and black pepper. There are many variations of chimichurri that include different herbs and ingredients. Some common variations include:
  • Cilantro Chimichurri: made with a blend of cilantro and parsley.
  • Mint Chimichurri: made with a blend of parsley and fresh mint leaves.
  • Red Chimichurri: made with the addition of sun-dried tomatoes or roasted red bell peppers.
  • Chimichurri is a versatile sauce that can be served with a variety of dishes. It is traditionally served with grilled meats, such as steak or chicken. However, it also pairs well with fish, roasted vegetables, and even pasta. You can also use it as a marinade or a dipping sauce. The possibilities are endless!
  • Chimichurri can last for up to 2 weeks in the fridge, although the flavors will become more intense over time.
  • To extend its shelf life, you can freeze chimichurri in an airtight container for up to 6 months.
  • Store-bought chimichurri sauce can last for up to 3 weeks in the refrigerator once opened.
  • Homemade chimichurri does not contain any preservatives and should be stored in the fridge and eaten within 7 days.

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