This spicy Asian chimichurri sauce is made with fresh parsley, cilantro, mint & basil and seasoned with Thai chilis, sesame oil & ginger for an Asian twist!
This spicy Asian chimichurri sauce adds a twist to the traditional chimichurri flavors by adding a few Asian ingredients for a spicy kick! Thai chilis, sesame oil, ginger, and fish sauce add amazing Asian flavors while still letting the fresh herbs shine.
What is Chimichurri Sauce?
Chimichurri sauce is a fresh herb sauce made primarily of parsley that originated from South America. It's popular in Argentina and Uruguay and is used in cooking, grilling, as a marinade, and also as a condiment.
- traditional ingredients include parsley, garlic, oregano, red pepper flakes, vinegar, and olive oil.
- usually green but can also be red due to adding tomatoes
- variations include different herbs such as cilantro and basil
Successful Herb Garden = Chimichurri Time!
This summer was the first time I started a balcony herb garden. I've had many failed attempts at growing fresh herbs indoors in an apartment so I didn't have my hopes set very high. But now that we moved into a house, I wanted to give it another try. Wow I was shocked at how fast herbs can grow outdoors! I had no idea growing them outdoors made such a difference. So now I have a problem of what to do with so many herbs.
I decided on making an Asian chimichurri sauce! If you're a fan of Asian flavors and love fresh herbs, this is the sauce for you!
How to Make Spicy Asian Chimichurri Sauce:
Add any Asian flavors you want! This is a super versatile sauce where you can add any herbs and spices and still have it taste delicious! For this recipe, I used:
- sesame oil
- Thai chili peppers
- splash of fish sauce
- rice wine vinegar
Throw all your ingredients into the food processor and start pulsing until the herbs are coarsely chopped. Next slowly drizzle in your olive oil until it's combined.
Serve this spicy Asian chimichurri sauce with any protein or spoon over grilled veggies. You can even use this chimichurri sauce as a marinade for meats, seafood, and veggies.
I hope you make this spicy Asian chimichurri sauce! Please share, rate, and comment below. I’d love to hear from you!
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Spicy Asian Chimichurri Sauce
- 3 stalks scallions
- ½ medium shallot
- 3 cloves garlic
- 1 inch ginger
- ½ teaspoon dried chili pepper flakes
- 1⅔ Tablespoons rice wine vinegar
- 1 teaspoon fish sauce - optional; can substitute with soy sauce or add more salt
- 1 jalapeno - optional for spice
- 1 Thai chili pepper - optional for spice
- salt to taste
Fresh Herbs - total 1¾ cups
- ½ cup parsley - tightly packed (stems can be included)
- ½ cup cilantro - tightly packed (stems can be included)
- ½ cup basil - tightly packed
- ¼ cup mint leaves - tightly packed
- ⅔ cup olive oil
- 1 Tablespoon sesame oil
- Add all the ingredients to a food processor except the olive oil. Pulse the food processor a few times until everything is coarsely chopped. Slowly drizzle in the olive oil while pulsing a few more times until the olive oil is combined. Add salt to taste. Serve with your favorite protein or spoon over grilled veggies.
✎ Recipe Notes
- You can substitute any combination of fresh herbs that add up to 1 ¾ cups.
- Makes 1.5 cups
- Store in an airtight container and keep in the fridge for up to 3 days.
*Nutritional information is an estimate, calculated using online tools.
How long will this last in cupboard or fridge? I have an abundance of mint and basil in my garden and would like to make something that will last until next year. Any suggestions would be helpful.
Would this Chimichurri Sauce be suitable for spring rolls?
Hi Barbara! Chimichurri has a really herbaceous flavor so if you like that with spring rolls, I think it would be great. Otherwise, you can check out my recipe for spring roll dipping sauces here: https://drivemehungry.com/3-classic-spring-roll-dipping-sauces/
Current favourite recipe! It is easy and adds so much depth of flavour - I mean, imagine a plain piece of chicken and then imagine it with this sauce! It really is so good - I have told so many friends about your website!
We loved this twist on the chimichurri!! We added the jalapeno for extra kick, and served it over some grilled meat. It was so good - the freshness of the herbs and the spice from the chilli worked so well together!
OMG! I made as directed except I used homegrown chives instead of green onions and red onion instead of shallot because those are what I had on hand. I also added a tablespoon or so of bottled key lime juice in addition to the rice vinegar and it added such a wonderful flavor I wouldn't make this again without it. I also didn't add basil because I didn't have any though I imagine it would be wonderful, and I used wild foraged mint. I also used salt substitute instead of regular salt since I'm on a low sodium diet. Came out absolutely fantastic. I served it with yellowtail steaks and pearl rice and it went really well with both. I bookmarked your recipe and will definitely make it again and again. Thank you!
Hi Lilly! I'm so glad you liked it! Those are all great additions/substitutions for this recipe. That's what's so great about chimichurri sauce isn't it? It's so versatile and can be made with so many different herbs and spices. 😀
Alexandra @ It's Not Complicated Recipes
What a vibrant and delicious colour! Can't wait to give this a try 🙂
Thanks Alex! Yes I love the color too! Hope you like it!
Made this chimichurri sauce tonight and served with roasted vegetables. I just loved it!!! Thanks for sharing.
That's great to hear Irina! So glad you loved it! 😀
This recipe is so green and gorgeous! Beautiful job!
Thank you so much Genevieve!
I love this spicy version of chimichurri!! Great recipe
Awesome to hear Noelle! So glad you love it!
What a great twist on one of my favorite sauces. I almost always have some kind of chimichurri in the fridge and I can't wait to try this spicy asian twist.
Thank you Kelly! It's quickly becoming one of my favorite sauces too!
This sauce sounds amazing. I know my husband will love it!