Kale Chimichurri

12 reviews / 4.8 average

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:

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Kale Chimichurri


  • Author: Lindsay
  • Prep Time: 5 minutes
  • 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

  1. Blend all the sauce ingredients together in a small blender or food processor until mostly smooth.
  2. 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.

  • Category: Sauce
  • Cuisine: American

Keywords: kale chimichurri, chimichurri recipe, kale sauce

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Add This Kale Chimichurri To:

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One More Thing!

This recipe is part of our Sauces That Make Everything Better roundup. Check it out!

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Recipe rating

33 Comments

  1. Pinch of Yum Logo
    DNN

    Kale alone helps anyone successfully lose weight. This looks like a creative soup anyone would love chowing down on. 🙂

  2. Pinch of Yum Logo
    Donna

    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! ♥

    1. Pinch of Yum Logo
      Kate Nicholson

      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?

      1. Pinch of Yum Logo
        Donna

        Thanks Kate – I forgot all about my immersion blender! I bet I can just use that in the cup it came with. ☺

  3. Pinch of Yum Logo

    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

  4. Pinch of Yum Logo
    Jill

    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.






  5. Pinch of Yum Logo
    sierra

    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






  6. Pinch of Yum Logo
    Cara Nager

    I want to make this right now but I only have spinach and no kale, do you think I could substitute?!

  7. Pinch of Yum Logo
    Alice

    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?

  8. Pinch of Yum Logo
    Elissa

    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!






  9. Pinch of Yum Logo

    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!






  10. Pinch of Yum Logo
    Rachel

    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.






  11. Pinch of Yum Logo
    Liv

    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? 😇






  12. Pinch of Yum Logo
    Jennifer Penaflorida

    I’m going through a sugar-gluten-dairy detox cleanse and this sauce was the perfect pairing for my baked sweet potatoes!






  13. Pinch of Yum Logo
    Lh

    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.

  14. Pinch of Yum Logo
    Rachel

    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!

  15. Pinch of Yum Logo
    Jennifer

    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!