I have yet to find a protein that doesn’t taste good with a little chimichurri! Depending on how loose or thick you like you sauce, you can adjust the amount of olive oil. This dipping sauce goes especially well with both the Grilled Sweetbreads & Grilled Chicken Heart Skewers.


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Chimichurri Dipping Sauce

  • Author: Jill Baker
  • Yield: About 1/3 cup (3 Servings) 1x


Units Scale

1 c. Fresh Parsley Leaves

3 Cloves Garlic, peeled

2 Tbsp. Fresh Lemon Juice

2 Tbsp. Red Wine Vinegar

1/2 tsp. Ground Cumin

1/4 tsp. Fine Sea Salt

1/4 tsp. Red Pepper Flakes

3 Tbsp. Extra-Virgin Olive Oil


  1. Put everything except the olive oil in a food processor or blender.
  2. Pulse on low speed until the ingredients are broken down but not completely liquified.
  3. Keep the food processor on low speed, slowly add the olive oil until just incorporated.


Like anything made with fresh herbs, this sauce is best used right away, although it will keep for up to 5 days in the fridge.

Recipe is an excerpt from It Takes Guts by Ashleigh Vanhoute and can be purchased here.