Kale Chimichurri Recipe

Hey there, my friend . You’re about to make the best kale chimichurri you’ve ever had. Traditional chimichurri is great, but using kale? That takes it up a notch. It’s packed with nutrients, has a bold taste, and is just as easy to make.

And here’s a little secret: my version stays fresh longer and has a deeper flavor. I’ll show you exactly how to make it perfect every single time.

Utensils You Need

These are the utensils and equipment you need to make this recipe:

1. Sharp knife
2. Cutting board
3. Food processor or blender
4. Mixing bowl
5. Spoon for stirring
6. Measuring cups and spoons
7. Airtight container (for storing)

Important Info

• Servings: About 1 cup
• Estimated Cost to make this recipe: Around $4-$6, depending on ingredient prices
• Prep time: 10 minutes
• Cook time: No cooking required
• Total time: 10 minutes
• Additional time: None
• Calories per serving: About 80 per 2 tablespoons
• Cook method: No-Cooking Required
• Season: Perfect all year round
• Course: Condiment
• Cuisine: Argentinian-inspired
• Diets: VeganDiet, VegetarianDiet, LowCalorieDiet, GlutenFreeDiet, DairyFreeDiet

How to Make Kale Chimichurri

Now I am going to tell you what ingredients you need to make this delicacy and how to make it.

Ingredients You Need

• 1 cup fresh kale leaves, stems removed and roughly chopped
• ½ cup fresh parsley leaves, chopped
• 3 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon red wine vinegar
• Juice of ½ lemon
• ½ cup olive oil

Alternative Ingredients

If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.

Ingredient	Alternative
Kale	Spinach or arugula
Parsley	Cilantro or basil
Red wine vinegar	Apple cider vinegar
Lemon juice	Lime juice
Olive oil	Avocado oil

Instructions

1. Remove the stems from the kale and parsley, then roughly chop the leaves.
2. In a food processor, combine kale, parsley, and garlic. Pulse until finely chopped.
3. Add salt, red pepper flakes, black pepper, red wine vinegar, and lemon juice. Blend for a few seconds.
4. Slowly drizzle in the olive oil while blending until the mixture is smooth but still has texture.
5. Taste and adjust seasoning if needed. If it’s too thick, add a little more oil or vinegar.
6. Transfer to a bowl or airtight container and let it sit for 10 minutes before using. This helps the flavors blend.

Helpful Tips

1. If you don’t have a food processor, finely chop everything by hand and mix well.
2. For a milder taste, blanch the kale in hot water for 30 seconds, then drain and pat dry.
3. Store in the fridge for better flavor development. It tastes even better the next day.
4. If it’s too bitter, add a pinch of sugar or honey to balance the taste.
5. To make it extra spicy, add more red pepper flakes or a chopped chili.

What to Serve with Kale Chimichurri

Kale chimichurri is super versatile. You can use it as a:

• Sauce for grilled meats like steak or chicken
• Spread for sandwiches and wraps
• Dip for roasted veggies or fries
• Topping for scrambled eggs or rice bowls

How Do You Serve Kale Chimichurri?

I recommend using a spoon or brush to spread it evenly over grilled meats or roasted veggies. You can also drizzle it straight from a jar or toss it with cooked pasta for an instant sauce.

Where Do You Serve This Recipe the Most?

This is a perfect outdoor grilling sauce. It works great for BBQs, picnics, and family dinners. Since it doesn’t spoil quickly, it’s also great for meal prepping and storing for later.

Storage

Short-Term Storage (Room Temperature)

• Keep it in a tightly sealed container at room temperature for up to 4 hours if serving immediately.
• Avoid leaving it out too long, especially in hot weather, as the oil can go rancid.

Refrigeration

• Store in an airtight container in the fridge for up to 7 days.
• The oil may solidify when chilled, so let it sit at room temperature for 10-15 minutes before using.

Freezing

• For long-term storage, freeze in an ice cube tray for up to 3 months.
• Once frozen, transfer cubes to a sealed bag and thaw as needed.

Frequently Asked Questions

Can I make this without a food processor?

Yes, you can chop the ingredients finely by hand and mix everything in a bowl. It will take longer, but the result will still be delicious.

Is this a family-friendly recipe?

Yes, but if you’re making it for kids, you might want to reduce the red pepper flakes to make it less spicy.

What if my kale chimichurri is too bitter?

Some kale can be slightly bitter. Try adding a little more lemon juice or a pinch of sugar to balance the flavors.

Can I use dried herbs instead of fresh ones?

Fresh herbs give the best flavor, but if you must use dried ones, reduce the quantity by half since dried herbs are more concentrated.

Does this work as a marinade?

Yes, it makes an excellent marinade for meats and veggies. Just coat your ingredients and let them sit for at least 30 minutes before cooking.

Meta Description

This kale chimichurri recipe is a bold, herby sauce perfect for grilled meats, veggies, and sandwiches. It’s fresh, easy to make, and packed with flavor.