Kale Chimichurri

Kale chimichurri!

Yep. It’s a strange one, but also not, because the fresh greens + olive oil + red pepper flakes combo is never not a good one.

What is kale chimichurri like, exactly?

It’s kind of like a pesto, except no cheese, and no basil, and arguably more healthy, with a lot more zip and bite. It has universally appealing flavor profile with the heavy hitters being garlic, red pepper flakes, and vinegar or lime juice.

Think of anything you’d want to just kick up a notch – that’s a moment for this kale chimichurri.

So here goes everybody all together now:

Ingredients for kale Chimichurri in a blender.

And out comes kale chimichurri:

You know how sometimes you like to add a handful of kale to your meals… without actually adding a handful of kale to your meals? That’s why this is so great.

I promise you that a large spoonful of kale chimichurri with all its big, puckery flavor will taste even better than straight kale when drizzled all over your

pizza
eggs
steak
salmon
tacos
roasted potatoes
sweet potato fries

Kale has never loved you back so well.

Check Out Our Video For How To Make Kale Chimichurri:

4.8 from 13 reviews

Author: Lindsay
Total Time: 5 minutes
Yield: 1 1/4 cups (5 servings of 1/4 cup each) 1x

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Description

Kale Chimichurri! Lots of kale and green herbs, olive oil and lime juice, any nuts/seeds you have on hand, and a punch of garlic and red pepper flakes. THE BEST.

Ingredients

Scale

1 cup packed kale (stems removed)
1 cup packed cilantro and/or parsley
1/2 cup olive oil
1/4 cup water
juice of 2 limes (or 1/4 cup white vinegar)
1/4 cup cashews, sunflower seeds, or almonds
1 clove garlic
1 teaspoon coarse salt
1/2 teaspoon red pepper flakes

Instructions

Blend all the sauce ingredients together in a small blender or food processor until mostly smooth.
Pour on everything and feel like a kale-loaded million bucks.