Chimichurri Sauce Recipe – A Paleo Sauce Recipe for Any Meat

Chimichurri Sauce Recipe - A Paleo Sauce Recipe for Any Meat - Make it in minutes and turn any plain meat into something delicious and healthy with no sugar! - #paleo #sauce

In our family we make grass fed crock pot pork roast a lot but since my husband eats no sugar  and I eat very little (mostly honey or maple syrup), bbq sauce – even a paleo bbq sauce – isn’t a good option for us.  Then I remembered how I used to make an awesome chimichurri sauce recipe but got out of the habit of it and I don’t know why because it’s an awesome paleo sauce recipe.  My front yard is full of an overgrown basil so I whipped up this sauce in a few minutes.  It’s so pretty and SO GOOD!  I’m not kidding.  My 8 year-old daughter ate a ton of it (my other children wouldn’t even try it).  My husband said this sauce is so good he would drink it!  I think I would too.  I prefer basil in it but the traditional way of making it is with parsley.  So if you can’t get basil for a good price, just get a bunch of parsley for really cheap at the grocery store.  Why do I like this sauce so much?  It’s fresh, light and flavorful.  It has a bright color and flavor and turns ordinary meat into something really delicious.  I love the tang of the lemon juice with the zip of the garlic and the flavor of the fresh herbs.  Try the sauce then let me know how you’ve used it and give us all some great ideas.  It’s delicious on steak, Churrasco meat, fish and chicken and – Oh! I bet this would be amazing on eggs. . .

Subscribe to our mailing list

* indicates required Email Address *

Chimichurri Sauce Recipe - A Paleo Sauce for Any Meat
  • 1 cup finely packed basil leaves (or parsley or your favorite herb)
  • 3 cloves fresh garlic, peeled
  • ½ cup olive oil
  • 2 Tbl. lemon juice
  • 1 tsp. Real Salt
  • ¼ tsp. black pepper
  • ½ tsp. The Zip
  1. Combine all the ingredients in a blender or food processor.
  2. Blend until the basil pieces are small and even
  3. Drizzle on your favorite meat, seafood, eggs - the possibilities are endless!


Recipe Magic

Click here for nutritional values and complimentary recipes.

my delishbook galleryMy KitchenArtistry GalleryStalkerville My Gallery Badge

As a thank you for reading this blog post, please enter the giveaway below for a chance to win a free bottle of doTERRA Deep Blue Roll On 10ml. a Rafflecopter giveaway

The fine print: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. My Natural Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to I try my best to be honest and will not recommend product I truly don't believe in. The advice shared in this post has not been evaluated by the FDA. The products and methods recommended are not intended to diagnose, treat, cure or prevent any illness or disease, nor is it intended to replace proper medical help.


  1. Kim says

    Hi Rebecca

    I’m from Australia, do you know what would be the equivalent of the Zip here? I know I could purchase from Amazon but they are out of supplies. I can’t eat any store bought sauces, my gut won’t tolerate them, so anything I can make from scratch is very welcome.

    Thanks for your time


    • says

      It is an awesome blend of spices under the Spice Hunter brand name. Just click on the link on the post and you can see it on Amazon. It’s the best price I’ve found it anywhere. Much less than local stores.

  2. Silvia Bitton says

    Hi Rebecca, thank you for your blog, it is very inspiring.

    I was just reading this recipe and it sounds yummy. However, is not quite correct. I was born and grew up in Argentina, home of the Chimichurri! So I thought you may want the real recipe, here it is. Kindest regards, Silvia.


    Makes approximately 6 cups

    ½ cup extra virgin olive oil
    1 cup warm water
    1 cup red wine vinegar
    1 cup red wine
    1 capsicum, very finely chopped
    1 Roma tomato, very finely chopped
    1 spring onion, very finely chopped
    2 tablespoons parsley, very finely chopped
    2 cloves garlic, minced
    1 teaspoon sweet paprika
    2 teaspoons chilli flakes
    2 bay leaves, whole
    1 tablespoon dried oregano
    2 teaspoons salt

    mix all ingredients in a bottle. Adjust heat and seasoning to taste, should be somewhat salty .Top with a cork. Leave it to macerate for 24 hours. Shake it occasionally

    make two slots in the cork to allow sauce to pour through

    drizzle over steaks.

    Note: it can be kept, in the fridge, indefinitely.

    • says

      Wow! This recipe sounds awesome. Thanks for sharing! I know mine it’s authentic (I have a brother-in-law that is from Argentina) so I should probably call my sauce something different but the closest thing I know to it is Chimichurri. I will definitely have to try this though!

Speak Your Mind

Rate this recipe: