Chimichurri sauce is one of the easiest ways to transform homegrown herbs into a flavour-packed dressing. I love this chimichurri recipe because you can adapt it to use throughout the year with different herbs and greens that are in season. While parsley is the classic herb, I often use whatever is growing abundantly, including carrot tops, radish tops, celery leaves or mixed garden herbs. It’s an amazing way to reduce food waste while turning garden harvests into something delicious!
The combination of fresh herbs, garlic, and vinegar creates a dressing that cuts through rich foods and adds freshness to simple meals. I especially love drizzling it over roasted veggies, baked potatoes, grilled zucchini, and my favourite roasted cauliflower steaks.
One of the best things about homemade chimichurri is how quickly it comes together. In less than five minutes, you can create a vibrant sauce that instantly takes everyday meals to the next level! It’s also highly adaptable, allowing you to use what you already have growing in the garden rather than following a strict recipe..i am a huge fan of a bit of thos …a bit of that cooking!
If you’re looking for a simple garden-to-table recipe that celebrates fresh herbs, this chimichurri sauce is a must-try.
Looking for a complete meal? Try these Roasted Cauliflower Steaks with Chimichurri Sauce, where this fresh dressing becomes the star of the dish.
What Is Chimichurri?
Chimichurri is a traditional Argentinian herb sauce typically made from parsley, garlic, olive oil, vinegar, and chilli. Unlike creamy dressings, chimichurri relies on fresh herbs and simple ingredients to create bold flavour. The result is a bright, tangy sauce that complements everything from roasted vegetables to grilled meats.
While classic recipes use parsley as the main herb (great when you have excess growing!), you can easily adapt chimichurri to so many edible greens and herbs harvested straight from the garden!
Why Gardeners Should Make Chimichurri
Every gardener knows the feeling of harvesting more herbs than they can immediately use. A single parsley plant can produce handfuls of leaves every week, while carrot tops, radish greens and celery leaves are often overlooked despite being completely edible.
Chimichurri is one of the easiest ways to make the most of these harvests. Because the recipe is flexible, you can use small amounts of several different herbs and greens together. Rather than letting extra herbs bolt, wilt or end up in the compost bin….you can turn them into a flavour-packed sauce in just a few minutes.
It’s a simple garden-to-table recipe that celebrates seasonal abundance while helping reduce food waste.
A Sustainable Garden Twist
One of my favourite things about this recipe is how adaptable it is. Chimichurri sauce is an easy way to use extra garden greens, slightly holey leaves before they become compost. One of the biggest lessons I’ve learned from growing food is that many plants produce far more edible parts than we realise.
Try replacing some or all of the parsley with:
Carrot Tops
Carrot tops have a fresh, slightly earthy flavour that works beautifully in chimichurri. If you’ve harvested a bunch of carrots and don’t know what to do with the greens, this is one of the easiest solutions.
Radish Greens
Radish leaves have a mild peppery flavour that adds extra character to the sauce.
Fennel Fronds
Light, feathery and subtly sweet with a gentle anise flavour. Fennel fronds add a unique freshness and work especially well when mixed with stronger herbs like parsley or coriander.
Coriander (Cilantro)
Coriander creates a brighter, citrus-like version that’s especially delicious with roasted vegetables. Personally, not a fan (soap gene), but if you like coriander, it would be a great combo.
Celery Leaves
Often discarded, celery leaves add incredible flavour and blend beautifully into herb sauces.
Mixed Herb Harvests
Parsley, coriander, basil, chives, oregano and celery leaves can all work together in different combinations. Don’t be afraid to experiment with whatever is growing abundantly in your garden.
Chimichurri Dressing
This vibrant green dressing is packed full of flavour and is a delicious way to add a fresh zing to your meals.
Ingredients
- 1 cup Parsley*
- 1 1/2 TBSP lemon juice
- 1 TBSP Red Wine Vinegar
- 1/4 cup Olive Oil
- 1/2 cup Fennel Fronds*
- 1 tsp Sugar
- 2-3 Garlic Cloves
- Sea salt flakes to season
- Fresh Red Chilli or 1/4 tsp chilli flakes
Instructions
- Add Parsley, Lemon juice, Vinegar, Sugar, Fennel Fronts, and Garlic to a mixer or mortar and pestle. I prefer a mortar and pestle as I like it chunky and not to blended. Blitz or crush to combine and make a green sauce.
- Then gradually add oil to combine. Add Chilli flakes and a pinch of Sea Salt Flakes. Taste and balance with more salt if needed.
- Drizzle over the green sauce. Garnish with sliced red chilli, fennel fronts, and edible flowers.
Notes
* Swap Parsley or Fennel fronds for Radish tops, Carrot tops, Corriander, or a mix.
There may be a little extra sauce than needed so you can keep it in the refrigerator to use within a few days or freeze it in ice cubes to use in cooking.
How to Make Chimichurri Sauce
- Finely chop the herbs and garlic.
- Add the vinegar, olive oil, chilli and seasonings.
- Stir until well combined.
- Allow the sauce to sit for at least 10 minutes before serving to let the flavours develop.
For a smoother consistency, pulse the ingredients briefly in a food processor. For a more traditional texture, chop everything by hand – I like to use a mortar and pestle.
Ways to Use Chimichurri Around the Garden Kitchen
This versatile sauce works with almost anything.
Try it on:
- Roasted cauliflower steaks
- Roasted potatoes
- Grilled zucchini
- Roasted radishes
- Corn on the cob
- Garden salads
- Sandwiches and wraps
- Grilled Asparagus
- Grain bowls
- Barbecued vegetables
If you’re looking for a complete meal, my Roasted Cauliflower Steaks with Chimichurri Sauce are one of my favourite ways to enjoy it.
Storing Chimichurri
Store leftover chimichurri in an airtight container in the refrigerator for up to five days. A thin layer of olive oil on top can help keep the herbs fresh for longer. You can also freeze chimichurri in ice cube trays for convenient portions ready to use whenever the garden is overflowing with herbs. But because it is such a quick and easy sauce to make i prefer to make a fresh batch as needed.
From Garden to Table Abundance
One of the joys of growing food is finding creative ways to use every part of the harvest. I mean, you put all that effort into actually getting a harvest, it is only fair you get to utilise every single part!
This garden herb chimichurri is a simple reminder that abundance doesn’t have to be complicated. A handful of herbs, a few edible greens and a few pantry staples can become a fresh, flavour-packed sauce that brings homegrown meals to life.
Whether you’re harvesting parsley from a container garden or pot, gathering carrots from the veggie patch or trimming herbs in a thriving food forest, chimichurri is one of the easiest and most delicious ways to turn garden surplus into something worth sharing.
Check out some more garden-to-plate ideas below.
Happy Gardening,
Holly 🌱
