Besides being a fun word to say, chimichurri is a one of the tastiest condiments you’ll ever enjoy. Chimichurri is a traditional Argentinian condiment that typically accompanies grilled meats. It’s possible to find variations of this sauce in different parts of South America and Central America. Some cultures serve it with fish, while others serve it alongside empanadas. The refreshing, herbaceous, and tangy flavor with a hint of spice provides a fresh element to a traditionally heavy meal.

The key herb in a chimichurri recipe is parsley. if you like this recipe, get ready to buy parsley every time you visit the grocery store. Now, some people like to blend the ingredients in a blender or food processor, but we don’t advise preparing the sauce that way. Finely dice the parsley and prepare the other ingredients as instructed. Combine all of the ingredients in a medium-sized mixing bowl and continue to stir so that the flavors can start to develop. Don’t overwork the ingredients; rather, let them get to know each other in a gentle way.

What sets this recipe apart from other chimichurri recipes is the spice level. That’s right, people, we are taking it up a notch. It’s heavy on the garlic and heavy on the spice. The garlicky kick is enhanced by the chili powder and cayenne, but you can dial back a bit if you prefer a milder sauce. It complements an assortment of dishes, many of which you can make on the raw vegan diet. You may breathe a little heavier with the lingering fiery, garlicky flavor on your taste buds. Calm the spice with a little lemon water or herbal tea.