Asian Chimichurri

4.34 from 6 votes

Bright, grassy, herbal, and full of garlic and ginger, this asian-inspired sauce is excellent on all kinds of proteins. I like to serve this with a quickly seared, broiled, or grilled flank steak.

Course condiment, sauce

Cuisine Asian

Keyword asian, cilantro, condiment, dairy-free, easy, egg-free, fast, garlic, ginger, nightshade-free, no-cook, nut-free, PSMF, sauce, vegetarian

Prep Time 10

Total Time 10

Servings

Calories 260kcal

Author Jenny Ross

Ingredients

1 clove garlic peeled
1/2 jalapeño stems and seeds removed, keep seeds if you want spice, omit for nightshade-free
1- inch piece fresh ginger peeled
1/2 cup parsley
1/2 cup cilantro leaves and tender stems
2 green onions
1/4 cup avocado oil
2 tablespoons rice vinegar
1/8 teaspoon fish sauce optional, for umami, omit for vegetarian
1/8 teaspoon salt

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Instructions

Combine all ingredients in a blender or food processor and process until finely chopped. Season to taste with more salt and pepper, if desired. Alternatively, to make this without a blender, finely chop the garlic, parsley, cilantro, and green onions. Stir in grated finger, and remaining ingredients.

Notes

You can make the as a gremolata for a protein sparing modified fast. Simply omit the oil and finely chop all ingredients and stir together.

Nutrition as a gremolata without the oil: Calories: 19 cal, Carbs: 3g, Fiber: 1g, Fat: 1g, Protein: 1g

Nutrition