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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
- portobello mushrooms
- shrimp
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
- 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
Nutrition Facts
- Daily value: 32% Total Fat 25g
- Daily value: 0% Cholesterol 0mg
- Daily value: 20% Sodium 469.6mg
- Daily value: 2% Total Carbohydrate 5.2g
- Daily value: 4% Dietary Fiber 1.2g
- Sugars 0.9g
- Daily value: 3% Protein 1.5g
- Daily value: 3% Vitamin A 31.1µg
- Daily value: 14% Vitamin C 12.9mg
- Daily value: 4% Iron 0.7mg
- Daily value: 2% Potassium 103.3mg
- Daily value: 4% Phosphorus 44.4mg
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!
I had (still have! ) an enormous bag of chopped kale I needed to make use of and stumbled upon this recipe. Oh my word! This is a flavor bomb! Absolutely amazing! I have never tasted chimichurri before and now I want to put this on everything! Tonight it will be on a wagyu burger. It did come out a bit watery, I think because I didn’t have enough nuts to add (almonds). Hopefully it will thicken upon standing in the fridge before dinner. Who knew kale could be so yum? Thank you! (I hate that the ads on these pages make the site refresh and erased this whole thing the first time!)
What is that delicious looking flatbread you’re smearing the chimmichurri onto? I need the recipe – please!
Just some store-bought naan!
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!
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!
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!
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.
I’m going through a sugar-gluten-dairy detox cleanse and this sauce was the perfect pairing for my baked sweet potatoes!
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!
This sauce sounds amazing! I definitely want to try it out!
https://alexagmarsh.blogspot.com
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!
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 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!
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!
would this be good on sandwiches?
Definitely!
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.
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!
What a lovely recipe. I’m going to make this to to top a baked sweet potato.
Yum!
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
Oops forgot to rate
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.
Can’t wait to make
Oops, forgot to rate 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
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! ♥
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!
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?
Just made this tonight on top of salmon. Soooo gooood! Thank you for the recipe!
Thanks Kate – I forgot all about my immersion blender! I bet I can just use that in the cup it came with. ☺
Kale alone helps anyone successfully lose weight. This looks like a creative soup anyone would love chowing down on. 🙂