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Asian chimichurri sauce in a glass mason jar
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5 from 78 votes

Spicy Asian Chimichurri Sauce

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!
Prep Time15 mins
Total Time15 mins
Course: Sauces
Cuisine: Argentinian, Asian, South American
Servings: 6
Calories: 225kcal


  • 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



  • 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 ¾ cups. 
  • Makes 1.5 cups
  • Store in an airtight container and keep in the fridge for up to 3 days.


Calories: 225kcal | Carbohydrates: 2g | Protein: 1g | Fat: 24g | Saturated Fat: 3g | Sodium: 85mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 781IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg