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Dressing and sauce recipes

Chimichurri recipe from an Argentine

Prep time 15 minutes
yields 1 cup

Photography by Tracey Creed
Recipe by Eduardo Bruzzi
Words by Tracey Creed

Published December 8 2020
Updated June 26 2022


Chimichurri sauce
12 red onion, finely chopped
1 tbsp chilli flakes
4 garlic cloves, thinly sliced
12 cup red wine vinegar
12 cup basil, finely chopped
14 cup flat-leaf parsley, finely chopped
2 tbsp dried oregano
34 cup extra-virgin olive oil
sea salt to taste
To serve
plant meat alternative of your choice or tempeh
pickles and ferments


Combine onion, chilli, garlic, vinegar, and 1 teaspoon of sea salt in a medium bowl. Let sit 10 minutes. Stir through basil, parsley and oregano.

Using a fork, whisk in oil. Taste and adjust seasonings as desired. Set aside in the refrigerator and use to dress your favourite meals.

This chimichurri recipe can be made a day ahead and we’d recommend all that onion, garlic, chilli — and the herbs spend a night relaxing in the refrigerator. Your chimichurri will have a distinctly different and more flavourful taste.

A chimichurri recipe to brighten your meals

Herbaceous and impossibly satisfying, I asked my Argentine boyfriend to prepare us his chimichurri — a green sauce with origins in Argentina, and like yerba mate, also popular in Uruguay. His advice: use a lot of garlic and a lot of red onion. There’s always a tonne of garlic involved. And use the best olive oil you can afford and organic herbs where possible to capture the full nutritional benefits.

At home, we are eating salads mostly, lentil-based with baked potatoes, grilled cruciferous vegetables, broccoli, cauliflower, for example. I’d use this green dressing as an alternative to my tahini one, the tangle of herbs brings a sense of vivacity. I plan to bake whole sweet potatoes this week, that, topped with chopped olives, sauerkraut, microgreens and drizzled with chimichurri — will be equally delicious!

Optional extras for higher health

Flaxseed oil One of the richest sources of plant-based omega-3 fatty acids, flaxseed oil is one of the richest sources of plant-based omega-3 fatty acids vital for protecting your body from inflammation. In particular, flaxseed oil contains alpha-linolenic acid (ALA), a form of omega-3 fatty acid that is only converted in small amounts to active forms of omega-3, like EPA and DHA.

Hemp seeds With an abundant source of phytonutrients, hemp seeds are rich in vitamins and minerals, high in GLA (gamma-linoleic acid), which has been shown to be beneficial to hormone health, rich in soluble and insoluble fibre and are a perfect protein. Per 3 tablespoons, hemp seeds provide 11 grams of protein. Double down with a drizzle of hemp seed oil.

Savoury yeast flakes It’s the Parmesan for the plant-based world that provides high mineral content, amino acids and B vitamins. Sprinkle it on everything including your toast.

Spinach and other leafy greens I add greens at every opportunity. Leafy greens are going to have the most significant impact on the health of your gut and skin. Use a cast-iron pan to wilt leaves—you’ll be surprised how much you can up your greens intake this way, and per 100 grams, you’ll also add another 2.9 grams of protein to your meal.

Ferments like pickles, sauerkraut and kimchi

Real ferments are actually raw with all their nutrients intact—the natural fermentation process leaves ferments teeming with gut-friendly bacteria. And when we populate our systems with an array of probiotics, we support our systems, good digestion, skin, immunity and mood. It’s super easy (and affordable) to prepare your own at home as we do.

If you end up preparing this sauce, we’d love to see what you dress with it. Tag us on Instagram @thisislagom!

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