This Easy Chimichurri Sauce is a vegan, gluten-free, Low-FODMAP dipping sauce or drizzle. Chimichurri originates from Argentina and is used across Latin America. It’s used both in cooking and as a table condiment. Traditionally, it’s used with meat, but fantastic as a dipping sauce to empanadas, or drizzled over tamales. It does not need to be pigeonholed to Latin cuisine: I love it as a dipping sauce for fresh baked sourdough bread! Or, try it over rice, polenta or roasted vegetables. For a fancy presentation, grill veggie skewers and serve with a small dish of Easy Chimichurri Sauce to dip.
It’s a great, easy sauce to make when you’re stuck with a bunch of extra fresh parsley. It will keep refrigerated up to a week, but can also be made and frozen for future use. By replacing the garlic with garlic-infused olive oil, this sauce can now be enjoyed by anyone following the low-FODMAP protocol.
This Easy Chimichurri Sauce utilizes one of my favorite ingredients: Smoked Paprika. I use the "Dulce" or sweet smoked paprika since there is also a hit of heat from the crushed red pepper. But, to simplify the recipe further, you could use "Picante" or hot smoked paprika and skip the red pepper flakes.
If you make this vegan, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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