Vegan Chimichurri
Prep time
Total time
This 8-ingredient Vegan Chimichurri sauce is packed full of flavour & can be used in many ways. Think vegan tacos, sandwiches, avocado toast, grilled veggies, or as a salad dressing.  This vegan chimichurri recipe is based on a traditional Argentinian and Uruguayan sauce made with parsley, garlic, red wine vinegar, and olive oil but made accessible for vegans and plant-based meals.
Recipe type: Sauce
Cuisine: Vegan
Serves: Roughly ¾ cup
  1. In a food processor, pulse together parsley, cilantro, vinegar, garlic, oregano and cumin. Process until finely chopped.
  2. Pulse in the chili flakes, and olive oil and season with salt.
  3. Transfer to a bowl, and let it sit for 20 mins before serving.
  4. Keeps in the fridge for up to 5 days. Let it sit for 20 mins before serving to allow it to come to room temperature.
Nutrition Information
Serving size: 1 tsp Calories: 27 Fat: 3g Sodium: 33mg
Recipe by The Edgy Veg at