Description
No-cook chimichurri pizza sauce bursting with parsley, garlic, and olive oil—perfectly bold and fresh for any pizza night.
Ingredients
Scale
Herb Base:
- 1 cup fresh flat-leaf parsley, firmly packed
- ½ cup fresh cilantro (or substitute more parsley)
- 1 tablespoon finely chopped green onions (optional)
Flavor Builders:
- 4 large garlic cloves, peeled
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon kosher salt, more to taste
- ½ teaspoon dried oregano
Oil:
- ½ cup extra virgin olive oil
Instructions
- Wash and dry herbs thoroughly to avoid water dilution.
- Prep garlic and extras by chopping garlic, green onions, and adding red pepper flakes to the processor.
- Add herbs and pulse until finely chopped but textured.
- Incorporate vinegar, lemon juice, and spices, pulsing to combine.
- Slowly drizzle in olive oil with the processor on low to emulsify.
- Taste and adjust seasoning, salt, and acidity.
- Let sauce rest for 20–30 minutes to allow flavors to meld.
- Store in a glass jar in the fridge for up to 5 days.
Notes
- Fresh herbs are key—don’t substitute with dried.
- Customize with roasted garlic, lemon juice, or other herbs like basil.
- For extra flair, drizzle some sauce on your pizza post-bake.
- Freeze in portions for up to 3 months; stir after thawing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Bake
- Cuisine: Argentine-Inspired
Nutrition
- Serving Size: 2 tbsp
- Calories: 130 kcal
- Sugar: 0 g
- Sodium: 140 mg
- Fat: 14g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg