Chimichurri (Paleo, AIP, Whole30)

Do you ever have one of those unexpected moments in which someone from your past walks back into your life at the perfect time? My best friend from elementary school recently reached out to me after reading my blog, and we reconnected through all things autoimmune- and AIP-related. We Facetimed about a week ago, which was the first time I had spoken to her face-to-face in almost 20 years. We decided to support each other and share our AIP struggles, meals, thoughts, etc. It’s only been a week, and she has already made my life so much better by joining my support system and allowing me to become part of hers.

THIS is why it’s so important for me to share my story. Not because it makes me feel good for people to know my most personal, private challenges; on the contrary, it makes me feel incredibly anxious to share my story. But because of the people it has brought into my life or brought back into my life and the connections we’ve made. It means so much to me when people, be them friends or strangers, reach out and open up about their own adversities. These people are why I will continue to share my story and try to be vulnerable. Hopefully it will create a safe space for others to feel comfortable sharing their own vulnerability as well.

Now, moving on to the real reason you’re here…CHIMICHURRI!

Not just any chimichurri, but AIP chimichurri. This stuff is insanely good. I found myself dipping chicken and vegetables in it all week, tossing veggies in it before roasting or grilling, etc etc. I’ll include a few serving suggestions after the recipe, so keep scrolling if you wish!



  • Servings: 8-10
  • Difficulty: easy
  • Print



1/4 white onion, chopped
1 cup cilantro
1 cup parsley
2 tbsp fresh oregano
4 garlic cloves
2 tbsp red wine vinegar
1 tsp lime zest
Juice of 1 lime
1/2 tsp sea salt
1/2 cup olive oil


  1. Add all ingredients to blender.
  2. Blend until smooth, scraping the sides down as necessary.
  3. Refrigerate for 1 hour, minimum, to allow flavor to develop.

-Zest the lime before you juice it. If you juice first, it may become too flimsy to zest.
-This tastes even better the next day, so you can make it the day before use!
-This will last for about a week in the fridge.

Serving Suggestions:


Drizzle over grilled carrots (or any grilled/roasted veggie).



Pour over grilled chicken (or serve as a dipping sauce). Also fantastic with steak or shrimp.



Slice zucchini lengthwise, rub with chimichurri, then grill. This can be done with just about any veggie and applies to roasting too. I roasted cauliflower that I had tossed in the chimichurri and it was dreamy as well.

However you eat the chimichurri, I hope you enjoy it!

This entry was posted in AIP, Autoimmune Protocol, Food, Healthy, Paleo, Recipes, Whole30 and tagged , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

1 Response to Chimichurri (Paleo, AIP, Whole30)

  1. Pingback: Spaghetti Squash Patties (Paleo, Whole30) | AIPooja: Seeking Wellness through Disease

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