Let’s delve into the world of chimichurri—a simple yet incredibly flavorful sauce that adds a fresh twist to your meals with seasonal herbs. Think parsley, cilantro, and a mix of other herbs coming together to create a vibrant green sauce that packs a punch! Classic chimichurri is made with a simple blend of parsley, garlic, and olive oil, but you can get really creative with the herbs you add to yours based on what is available around you. In this recipe, we added dandelion greens as a fun and seasonal addition.

Whether you’re slathering it on grilled meats, drizzling it over vegetables, or using it as a marinade, chimichurri brings a bright and zesty kick to whatever you choose to add it to.


  • 1 bunch cilantro 
  • 1 bunch parsley 
  • 1 bunch dandelion greens 
  • 4-5 spring onions
  • 2 hot chilis 
  • ½ lime 
  • 4-5 tablespoons olive oil
  • 2 tablespoons fire cider (sub ACV if you don’t have fire cider)
  • ⅓ tsp salt (or to taste )


  • Finely hand chop cilantro, parsley, dandelion greens, spring onions, and hot chilis.  Add all to a bowl
  • Add salt, lime, olive oil, and fire cider and mix to combine.
  • Allow the mixture to sit and macerate for several hours at room temp
  • Taste and adjust seasonings 
  • Enjoy spooned over veggies, grains, and proteins of choice 
  • Keep leftovers in the fridge for up to 3 days and allow to come to room temp before use.

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