Kale Chimichurri

May 18, 2013
3 Ratings
  • Makes About 1 cup
Author Notes

My twist on the classic Argentinian sauce. I served it over simply grilled whitefish and sautéed greens for dinner. The next morning, I spooned it on my eggs for breakfast. —Love and Lemons

What You'll Need
  • 1/2 cup raw kale leaves
  • 1/2 cup flat leaf parsley
  • 2 tablespoons fresh oregano leaves
  • 3 garlic cloves
  • 2 tablespoons sherry vinegar
  • 1/3 cup olive oil
  • Salt and pepper, to taste
  • Pinch Red pepper flakes (optional)
  • Splash Lemon juice (optional)
  1. Pulse all ingredients in a food processor, then drizzle in the olive oil while continuing to run the food processor.
  2. Taste and adjust seasonings. (Tip: this is bold in flavor on its own, so I suggest tasting it with a bit of whatever you're going to be serving it with before adjusting).
  3. Spoon on top of fish, meat, or veggies

See what other Food52ers are saying.

My name is Jeanine Donofrio, author The Love & Lemons Cookbook and the food blog loveandlemons.com. I create healthy, seasonal, (mostly) vegetarian. I love kale, green tea, cake, and of course lemons.

1 Review

lalf October 3, 2014
This sauce is excellent! Was superb spooned over grilled zucchini -- truly kicked it up a few notches. Thanks for such an easy and flavorful recipe; the simple ones are often the most creative!