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Whole30 Pork Chop Primal Gourmet Grilled Chimichurri Pork Chop

Whole30 Chimichurri Sauce from The Primal Gourmet Cookbook

The next cookbook in the Whole30 Endorsed collection is THE PRIMAL GOURMET by Ronny Joseph Lvovski.
4.55 from 11 votes
Prep Time 10 mins
Total Time 10 mins
Servings 4


  • ½ cup boiling water
  • 1 teaspoon kosher salt
  • ½ cup finely chopped fresh parsley leaves
  • ½ cup finely chopped fresh cilantro leaves
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil 1 shallot finely chopped
  • 8 to 10 fresh mint leaves finely chopped
  • 1 garlic clove finely chopped or mashed to a paste 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes or 1 fresh red chile, such as Anaheim or finger, finely chopped 1 teaspoon smoked Spanish paprika


  • IN a medium bowl, combine the boiling water and the salt. Stir until the salt has dissolved, about 30 seconds, and let the water cool to room temperature.
  • ADD the parsley, cilantro, vinegar, olive oil, shallot, mint, garlic, oregano, red pepper flakes, and paprika and stir to combine. Transfer to a mason jar, cover, and refrigerate for up to 2 weeks. If you do refrigerate the sauce to use later, let it come to room temperature before serving, as the olive oil will have solidified a bit.
  • Note: You could make the whole thing right in the mason jar. The glass used to make canning jars is tempered, so the boiling water won’t be an issue.
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