Chimichurri Sauce with Leeks

Chimichurri is traditionally an Argentinian condiment that is slightly spicy, and delicious with just about everything. I love to serve it alongside grilled or roasted meats and vegetables, and in just about any type of sandwich (mix it with a teaspoon of mayo for a great sandwich spread). It also works as a unique dip.

In this recipe, the flavors of the cilantro, jalapeño, garlic, and lime mix with the interesting taste of coriander, and hints of smokiness from the paprika. I also used leeks instead of onion to give the sauce a silkier finish, but feel free to use a quarter of a large onion or the white parts of two scallions if you can’t get leeks.



  • 1 leek, green parts discarded, sliced
  • 1 bunch fresh cilantro
  • Juice of half a lime
  • 3 tbsp olive oil
  • 1 clove garlic
  • 12 – 1 whole jalapeño, roughly chopped
  • 14 tsp smoked paprika
  • 14 tsp ground black pepper
  • 12 tsp ground coriander
  • 34 tsp salt


Add all the ingredients to a food processor or mini prep. Pulse until the leek, cilantro and jalapeño are processed into small bits, and the consistency resembles a slightly chunky spread.

Transfer to an airtight container and store in the fridge for up to a week.

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