Chimichurri Sauce

Jump to Recipe

We developed this classic chimichurri sauce to top our “chicken” cutlets, but you can use it for almost anything. Dress your salads, top your pasta, mix it in with roasted vegetables, top your tofu scramble, add zesty flavor to your favorite pizza, or even just use it as a dip for bread. You can’t go wrong with this bright, flavor-packed sauce.

A bowl of greens topped with plant-based panko-crusted planetarian "chicken" cutlets made from tofu and topped with chimichurri sauce


Chimichurri Sauce

Yield: 1 cup

Recipe Notes


  • 2 large cloves garlic
  • 1 cup packed parsley leaves and tender stems
  • 1/2 cup packed cilantro leaves and tender stems
  • 1/2 jalapeño, stemmed and seeded
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon each: lemon juice and seasoned rice wine vinegar
  • 2 teaspoons each: dried oregano and ground cumin
  • Salt


  • Mince garlic, parsley, cilantro, and jalapeño in the food processor. Add remaining ingredients, including a generous sprinkling of salt. Process until pureed. Taste and adjust seasonings, including additional salt or lemon juice, if needed. Serve. (Can be covered and refrigerated several weeks.)

Leave a comment


Become a Planetarian

Planetarian Life is a community working together to create a brighter, more hopeful future for the Earth. We need you - more people equals more impact! Start by signing up for our newsletter, you’ll receive a not-yet-posted Capsule recipe and seasonal suggestions to inspire your cooking. We also share tips, techniques, skills, and green inspiration.