Basil Shallot Chimichurri Sauce {Vegan, Raw, Paleo}

Note: This recipe is so delicious that the Internet ate it. Twice.  It apparently didn’t want to share with you, so make sure you to make this soon.  Today. For dinner. Now.  Because the Internet will devour it  if you don’t!


It’s summer, which means you can find me behind the grill for approximately the next three months.  I don’t know if it’s my cavegirl instinct, but there is nothing more awesome than eating some flame-cooked meat. Fire! Food! Grunt! Poud chest!

Okay. I won’t pound my chest because OUCH.

But I might throw my husband over my shoulder and drag him back to the cave, like any self-respecting cavegirl would do.

Sign me up for the fire.  Twice. Because, holy moly, I LOVE TO GRILL.

I come by my love of fire honestly.  My oldest brother was obsessed with building bombs.  Although I didn’t inherit his love of bombs, I did inherit his love of fire and chemistry.  In fact, I owe much of my love for cooking, and therefore grilling, to him.  He bought me my first chemistry set, and showed me how to play (safely) with different elements to create a reaction. And because cooking is really just chemistry at it’s core, I was lucky enough to inherit his love of science, too.

Luckily, my parents channelled my oldest brother’s pyromaniac tendencies and showed him how to practice fire safety. They also bought him a computer to keep him out of trouble.  It was a good call on my parents’ part.  My brother is now a computery guy doing computery things and makes a legal, decent living in suburban America and living a relatively wonderful life.

Dear Zeus.  I’ve made my brother sound like the UniBomber.

You guys. He’s not.  HE IS TOTALLY NORMAL. And he still plays with fire, but he likes to cook food over it and share it with his friends and family.  Sometimes he sprays aerosol hairspray into a candle flame.  Safely.



I never grow weary of cooking over the fire, (or playing with fire), but I do like to shake things up.  I try different types of wood brickettes.  I put everything on the grill that I can think of.  (More on that later.) And I get really fancy and start making my own condiments.

My latest favorite homemade condiment for my grilled food is chimichurri sauce, hands down.  Except that I hate parsley.  I also prefer avocado oil over olive oil right now.  And I’m always looking for ways to add apple cider vinegar in my diet in tasty and sneaky ways.  So, I used my chemistry cooking knowledge to switch things up and create a different flavor profile while still staying true to the foundation of the sauce.

This is an absolute flavor explosion.  Hah!


  • 1 cup cilantro (stems are okay)
  • 1 handful of basil leaves
  • 4 cloves garlic
  • 1 large shallot, quartered
  • 1/2 cup avocado oil
  • 3 Tbsp red wine vinegar
  • 3 Tbsp apple cider vinegar
  • 1 tsp crushed red pepper flakes (optional)
  • 1/2 tsp of fresh cracked pepper and sea salt (minimum)


  1. Throw everything into the blender, food processor, NutriBullet and pulse until creamy but still a little chunky.
  2. Marinate your flank steak and chicken in the sauce, or top your grilled meat with it.
I ate all of this. Straight from the blender.

I might have pulled out the tortilla chips and used it as a dip, just like any reasonable cavegirl would do.  I might have slathered it on everything I could find.  And I definitely might have eaten all of the first batch before anyone else could taste it.

Chillin’ and Grillin’

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