Name: Kale Chimichurri
Prep time: 5 min
Total time: 5 min
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

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

kale (stems removed)

cilantro parsley

olive oil

cup water

juice of 2 limes (or 1/4 cup white vinegar)

cup cashews, sunflower seeds, or almonds

1 clove garlic

salt

red pepper flakes

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.

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.

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

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!

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.

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? 😇

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

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!

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!

https://content.jwplatform.com/videos/TVeys4Xb.mp4

Kale Chimichurri

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Lindsay Ostrom

Ingredients

Instructions

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