Kale Chimichurri! Lots of kale and green herbs, olive oil and lime juice, any nuts/seeds you have on hand, and a punch of garlic and red pepper flakes. THE BEST.
Kale Chimichurri
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So tasty!! We dipped roasted potatoes in it and used it as a meal prep sauce over potatoes and pork. Will be a repeat recipe for sure.
Jill
Kale chimichurri!
Yep. It’s a strange one, but also not, because the fresh greens + olive oil + red pepper flakes combo is never not a good one.
What is kale chimichurri like, exactly?
It’s kind of like a pesto, except no cheese, and no basil, and arguably more healthy, with a lot more zip and bite. It has universally appealing flavor profile with the heavy hitters being garlic, red pepper flakes, and vinegar or lime juice.
Think of anything you’d want to just kick up a notch – that’s a moment for this kale chimichurri.
So here goes everybody all together now:
And out comes kale chimichurri:
You know how sometimes you like to add a handful of kale to your meals… without actually adding a handful of kale to your meals? That’s why this is so great.
I promise you that a large spoonful of kale chimichurri with all its big, puckery flavor will taste even better than straight kale when drizzled all over your
- pizza
- eggs
- steak
- salmon
- tacos
- roasted potatoes
- sweet potato fries
Kale has never loved you back so well.
Check Out Our Video For How To Make Kale Chimichurri:
Kale Chimichurri
- Total Time: 5 minutes
- Yield: 1 1/4 cups (5 servings of 1/4 cup each) 1x
Description
Kale Chimichurri! Lots of kale and green herbs, olive oil and lime juice, any nuts/seeds you have on hand, and a punch of garlic and red pepper flakes. THE BEST.
Ingredients
Scale
- 1 cup packed kale (stems removed)
- 1 cup packed cilantro and/or parsley
- 1/2 cup olive oil
- 1/4 cup water
- juice of 2 limes (or 1/4 cup white vinegar)
- 1/4 cup cashews, sunflower seeds, or almonds
- 1 clove garlic
- 1 teaspoon coarse salt
- 1/2 teaspoon red pepper flakes
Instructions
- Blend all the sauce ingredients together in a small blender or food processor until mostly smooth.
- Pour on everything and feel like a kale-loaded million bucks.
Notes
VEGAN: No adaptation needed.
GLUTEN FREE: No adaptation needed.
FREEZABLE: No.
KEEP IN THE FRIDGE: About 5 days.
- Prep Time: 5 minutes
- Category: Sauce
- Cuisine: American
Keywords: kale chimichurri, chimichurri recipe, kale sauce
Add This Kale Chimichurri To:
Spicy Carrot Soup
Steak Tacos
Brussels Sprouts Tacos
Chicken Meatballs with Crispy Potatoes
One More Thing!
This recipe is part of our Sauces That Make Everything Better roundup. Check it out!
May 17, 2019
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Kale alone helps anyone successfully lose weight. This looks like a creative soup anyone would love chowing down on. 🙂
Hi Lindsay,
I’ve pretty much wanted to try every sauce recipe you’ve listed this week. Ugh…I think I need to buy a small food processor. What size would you recommend? When I put in ‘small food processor’ I get back results for 3 and 4 cup.
Thanks! ♥
We got a Braun immersion blender, from Amazon, that came with a small food processor attachment. I think a bunch of brands have them. Maybe that would work for you?
I’m serving this sauce over chicken on Tuesday night. Can’t figure out what else to have with it though. Maybe turn it into a grain bowl with roasted chickpeas and some lentils or farro?
Thanks Kate – I forgot all about my immersion blender! I bet I can just use that in the cup it came with. ☺
Just made this tonight on top of salmon. Soooo gooood! Thank you for the recipe!
This amazing sauce/dip is such a vibrant green and taste so good. I love using it to dip chewy pita bread and as a sauce on sandwiches and wraps. Thanks so much for sharing it!
I only made this because I had kale that needed to be used up and man am I glad I did! I’ve had all these sauces you posted and this one is probably my favorite! Had a focaccia turkey club with it. I doubled it and will freeze it and hope for the best
Oops, forgot to rate it
Can’t wait to make
So tasty!! We dipped roasted potatoes in it and used it as a meal prep sauce over potatoes and pork. Will be a repeat recipe for sure.
Oops forgot to rate
omgg my mom loves kale soup thank you this is an awesome recipe. the only thing I have to say it looks weird . like I wouldnt order that on a menu but I’m sure my mom would love it and I know the ingredients so I’ll try it
What a lovely recipe. I’m going to make this to to top a baked sweet potato.
Yum!
I want to make this right now but I only have spinach and no kale, do you think I could substitute?!
We’ve never tried it so can’t totally say, but think that it should work just fine!
This made a beautiful chimichurri. It is a bit salty to me. I used kosher salt, and I will probably reduce the salt by half for the next batch. Is coarse salt the same as kosher salt or not?
Not quite! Some kosher salt can be coarse, but not at all – we recommend opting for the coarse kind for this one, or reducing the salt.
would this be good on sandwiches?
Definitely!
I made this on Friday and over the weekend we had it on grilled salmon, scrambled eggs, roasted potatoes, grilled chicken, and scraped the last of it out to have on sauteed veggies. Curious about why you list this as unfreezerable (can I make that a word?)? I freeze pesto all the time and this seems so similar. Wondering what about it wouldn’t freeze well. Thanks!
I made this and your roasted red pepper sauce the same day. They are both delicious and healthy! We had them both on grilled fish. Now planning a Quinoa bowl to take advantage of having them both on hand. Thank you!
Please let me know why this is not freezable???? Thank you.
We haven’t tried freezing it, but would be worried about the kale not holding up well to defrosting/reheating!
I made another kale recipe in part just so I would have a cup of kale leaves for this very recipe. OMG!!!! So zippy in all the best ways. I just put it on some cheese pizza and it was so good. Looking forward to having it on sandwiches, fried eggs and steak. You definitely need to make this recipe. Great ROI on the effort to make this.
Glad to hear it, Rachel!
This sauce sounds amazing! I definitely want to try it out!
https://alexagmarsh.blogspot.com
This is soooo delisious! The best dressing I’ve ever had so far ❤️ Love it! But, one question though….why isn’t it freezeble? I wanted to male it in advance and freeze it but, I just saw No can Do. Hmm…that’s a shame. Any suggestions? 😇
We aren’t super confident that the kale will hold up well, but it’s definitely worth a shot!
I’m going through a sugar-gluten-dairy detox cleanse and this sauce was the perfect pairing for my baked sweet potatoes!
It looks delicious! Looking forward to making it. But as any other chimichurri garlic is one of the main ingredients. For me 10 cloves minimum. The video is quick & to the point. Though l had to MUTE it. The background music disrupts the peace you otherwise bring “through” this recipe.
Looks so vibrant! Do you know if I can use almond flour in place of the whole almonds? I have a big bag of almond flour I would like to use up! Also, would lemon juice change the flavor much? Thank you!
So I’m a long time fan of your magic green sauce (and everything else I’ve tried of yours- your recipes are the ones most often shared to friends and family over the past few years). I had a ton of kale and found this one. I’m obsessed. I did sub avocado because I’m trying to avoid oil (so I had to add more water and mess with the lime level). I’ve been using raw almonds. Forgot the cilantro or parsley tonight but it was still AMAZING on pasta with roasted cherubs/garlic and topped with vegan parm. Yum. It’s been a staple in my fridge in one form or another for a couple weeks now. Thank you!
So glad you enjoyed this, Jennifer!
This amazing sauce/dip is such a vibrant green and taste so good. I love using it to dip chewy pita bread and as a sauce on sandwiches and wraps. Thanks so much for sharing it!
What is that delicious looking flatbread you’re smearing the chimmichurri onto? I need the recipe – please!
Just some store-bought naan!