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Mediterranean | Greek Chimichurri Saucevegan

Posted on August 7, 2011

My own version. I took the Latin American Chimichurri Sauce recipe and changed a few of the ingredients to Greek flavors. We used over Roasted Potatoes but would be great over any grilled meat or vegetable as well.

Yield: 1 1/2 cups

Greek chimichurri sauce


3 garlic cloves, minced

1/4 cup red wine vinegar

1 bunch fresh flat-leaf parsley, finely chopped

1 handful fresh oregano, finely chopped

1 handful fresh mint, finely chopped

1 lemon, juiced

1 cup extra virgin olive oil

kosher sea salt, to taste

freshly ground pepper, to taste



Combine the garlic and vinegar in a bowl. Stir in the parsley, oregano, mint, and lemon juice. Whisk in the olive oil. Season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Alternatively, you can put all ingredients into a Vita-Mix and mix for a few seconds. If you use a Vita-Mix, you don't have to finely chop everything, just rough chop.


(Recipe by Brenda.)