I love chimichurri! I could add it to almost any savory recipe. It is one of my favorite sauces, because in addition to being delicious, it is very easy and quick to prepare.

It is normally served with meat or fish, so it can be used to accompany meat substitutes such as seitan or tempeh if you are just starting out on a vegan diet. It will give all your dishes a very tasty touch!



  • 1/2 taza de aceite (125 ml), yo usé aceite de oliva virgen extra
  • 1/4 taza de vinagre (65 ml), yo usé vinagre de manzana
  • 2 dientes de ajo, muy troceados
  • 4 cucharadas de perejil fresco, muy troceado
  • 2 cucharadas de orégano
  • 1/2 cucharadita de cayena en polvo (opcional)
  • 1/2 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida


  1. Put all the ingredients in a bowl and stir until well combined. 
  2. The chimichurri can be eaten fresh, but it is best when it has been macerating for 1 or 2 days.
  3. Serve it with meat substitutes such as seitan or tempeh or even with some delicious cauliflower fillets.&nbsp ;
  4. You can store it in an airtight container in the fridge and it will last for about 3 months. If it smells and tastes good, you can eat it.


  • Many recipes recommend using a type of oil with a neutral flavor, but I really like how it turns out with extra virgin olive oil .
  • If you like sauces that are more liquid and with fewer condiments, you can add more oil and vinegar, always keeping in mind that the ratio is 2 to 1.
  • Add any herbs or spices you want.
  • I used apple cider vinegar because that’s what I had on hand , but this recipe works with any other type of vinegar.
  • Although I recommend adding fresh garlic, garlic powder is also a good option.
  • I always use pink Himalayan salt a, but any type of salt can be used.
  • Add more or less cayenne depending on your tolerance for heat. I recommend starting with 1/8 teaspoon and increasing until you like it.
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