Vegan Cilantro Radish Chimichurri

This vegan cilantro radish chimichurri comes together in 15 minutes with no cooking required. Fresh cilantro and homegrown radish give it a peppery, herby kick that's brighter and crunchier than a classic parsley-based chimichurri, and it's completely plant-based with no substitutions needed.

Ingredients

Fresh cilantro and garden radish are the stars here, backed up by a simple vinegar and olive oil base that lets their flavor shine.

• 1 cup fresh cilantro, chopped
• 2 tbsp dried parsley
• 1 tbsp dried oregano
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 tbsp lemon juice
• 1 tbsp Korean red pepper flakes (gochugaru), or regular red pepper flakes, to taste
• 1 tbsp radish, finely chopped
• 1 tsp garlic, finely chopped
• 1 tsp sea salt, to taste
• Black pepper, to taste

Instructions

Chop the Cilantro and Radish

• Wash and finely chop the fresh cilantro.
• Wash and finely chop the radish into small, crisp rounds.

Stir Together the Chimichurri

• Combine all ingredients in a small bowl and stir with a fork, ideally using a bowl with a lid for easy fridge storage.
• Taste and adjust: add more vinegar for brightness, more red pepper flakes for heat, or more salt to balance.

Spoon Over Vegan Steak and Serve

• Generously spoon the chimichurri over vegan steak and serve immediately for the freshest flavor.

Tips

• Fresh cilantro works best; it's fine to use some dried herbs, but ideally keep the amount of dried herbs below the amount of fresh.
• The radish is optional, but it adds a nice extra dimension of flavor, crunch, and color if you have it on hand.
• This chimichurri isn't just for vegan steak: try it on vegan tacos, toasted focaccia, or any dish with vegan protein. It brightens things up with a ton of freshness and kick.

Vegan Cilantro Radish Chimichurri FAQs

A few common questions about this recipe:

Q: Do I have to use radish in this recipe?

A: No, the radish is optional. It adds extra crunch, color, and a subtle peppery bite, but the chimichurri still works great without it.

Q: How long does chimichurri sauce last in the fridge?

A: Stored in an airtight container in the fridge, this chimichurri keeps well for about 5 to 7 days.