This chimichurri sauce is easy and delicious! It’s whole30, paleo, vegan, AIP, and nightshade free.
- 1 cup cilantro
- 1 cup parsley
- 1/2 cup basil
- 1 tsp dried oregano
- 2 garlic cloves, peeled
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- Wash and roughly chop the herbs.
- Add all of the ingredients to a high-speed blender and blend until fully combined.
- Season further to taste and store in a glass container.
To make the sauce last longer, add a bit more oil on top and mixing it in when you’re ready to enjoy it some more.