Preparation info
  • Serves:

    4 to 6

    / Makes about 1 cup
    • Difficulty


    • Ready in

      5 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

This thick herb sauce was inspired by a vegetarian restaurant in Barcelona called, simply, “Organic.” In summer, you can drizzle it over grilled vegetables or use in place of pesto. It’s also delightful swirled into hummus. Since the Argentines traditionally serve this on grilled meat, we suggest pairing it with mushrooms.


  • 1 cup (15 g) flat-leaf parsley leaves
  • Grated zest and juice of 2 lemons


  1. Pulse the parsley, lemon zest and juice, garlic, and oregano in a food processor until combined. With the food processor running, stream in the oil, stopping when it reaches the desired consistency.
  2. The chimichurri can be refrigerated in an airtight container for up to 5 days. (OF: The oil helps preserve the chimichurri, so you’ll want to use this within 1 day.