Easy Chimichurri Sauce (Low FODMAP Option)

This easy chimichurri sauce adds bright, zesty flavor to steak, chicken, fish, pork, and vegetables. Inspired by Argentinian chimichurri and adapted from Primavera Kitchen, it's made with parsley or cilantro (or a combo), garlic, olive oil, vinegar, and simple seasonings in a food processor. It can also be chopped by hand if you want it to look extra pretty.

This recipe includes a low FODMAP option, is low carb, Keto, Paleo, and Whole30 friendly, and is perfect for spooning over grilled meats, using as a marinade, or serving as a fresh herb sauce at the table. Try it on my Chimichurri Shrimp and Broccoli Skillet or upcoming Chimichurri Chicken!

What is chimichurri sauce?

Chimichurri is an uncooked herb sauce commonly associated with Argentina and Uruguay. Traditional green chimichurri, or chimichurri verde, is usually made with fresh parsley, oregano, garlic, red wine vinegar, olive oil, chili flakes, salt, and pepper. It's most famously served with grilled steak, but it also works beautifully with chicken, fish, pork, and roasted or grilled vegetables.

There are plenty of variations, too. Some versions include onion, cilantro, lemon juice, cumin, or other seasonings, depending on the cook and region. There's also a red version, chimichurri rojo, which often includes red pepper, tomato, paprika, or red chiles for a deeper, smokier flavor.

Chimichurri adds fresh, punchy flavor that practically screams summer and works with everything from grilled meats to roasted vegetables. It's also an easy way to use up fresh herbs before they stage a sad, wilted protest in the fridge.

Recipe Inspiration

I first discovered chimichurri through Primavera Kitchen's Chimichurri Shrimp Broccoli Skillet during my Whole30 days, and I've loved the fresh, herby flavor ever since. This version keeps the same bright, punchy spirit while adding a low FODMAP option for anyone who needs it.

Necessary Equipment

The equipment I use to make this easy chimichurri sauce includes:

• Food processor
• Citrus juicer
• Spatula
• Chopping board
• Chopping knife

Easy Chimichurri Sauce: Ingredients & Success Tips

Herbs

For this easy chimichurri recipe, I use parsley, but cilantro or a combination of cilantro and parsley can also be used. I personally prefer the taste of parsley over cilantro, but it's delicious either way.

I also highly recommend using fresh oregano leaves over dried oregano as fresh tastes SO MUCH BETTER. Dried oregano can be used in a pinch, however.

Scallions

In lieu of red onion, I use the green tops of scallions (a.k.a. green onions) to make this recipe low FODMAP. I don't recommend putting the green tops of scallions into the food processor whole as they get all wonky, rather roughly chopping them into 1-inch pieces and then adding them to be processed.

Garlic-infused & Extra Virgin Olive Oils

For the low FODMAP option, to add some garlicy flavor without the actual garlic, I use a combination of garlic-infused olive oil and extra virgin olive oil. If not needing low FODMAP, you can use whole fresh garlic cloves instead.

Acidity

To add acidity, I prefer to use both white wine vinegar and freshly-squeezed lemon juice. Red wine vinegar is more traditionally used, but I much prefer the taste of white wine vinegar with shrimp in my adapted Chimichurri Shrimp and Broccoli Skillet recipe. Although I haven't tried it, red wine vinegar would probably go best with steak and other red meats.

Seasonings

I season the chimichurri with salt, black pepper, and red pepper flakes; however, the red pepper flakes are optional if you're not a fan of heat or react poorly to spicy food. The use of red pepper flakes in the photos may make it appear as though this chimichurri will be spicy; however, I would consider it only mildly spicy at ½ teaspoon. You can add more or less (or omit altogether) depending on your desired heat level.

Food Processing vs. Hand Chopping

If you want the chimichurri sauce to look prettier, I recommend hand chopping everything instead of chopping it in a food processor. It takes way longer but does look a lot nicer.

Serving Options

You can this easy chimichurri sauce in the following ways:

• Spooned on top of meat, poultry, fish, or veggies
• Mixed into skillet meals, such as my Chimichurri Shrimp and Broccoli Skillet
• Basted onto grilled meats, poultry, fish, or veggies
• As a marinade for meats, poultry, fish or veggies, like my upcoming Chimichurri Chicken. Subscribe to be notified when this recipe hits the blog!

Storage

This easy chimichurri sauce is best served fresh but can be stored in an air-tight container in the refrigerator for up to 3 days. Stir before serving.