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
Fresh Herbs - total 1¾ cups
- 1/2 cup parsley tightly packed (stems can be included)
- 1/2 cup cilantro tightly packed (stems can be included)
- 1/2 cup basil tightly packed
- 1/4 cup mint leaves tightly packed
- 2/3 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.
- You can substitute any combination of fresh herbs that add up to 1 3/4 cups.
- Makes 1.5 cups
- Store in an airtight container and keep in the fridge for up to 3 days.