Spicy Chimichurri Sauce (Low FODMAP, SCD, Vegan)
Prep time
Total time
A flavorful, versatile low FODMAP recipe that can be poured over sauteed vegetables, chicken, fish, steak, or any other creative gut-healing meal!
Recipe type: Sauce
Serves: 4 servings
  • ½ cup packed fresh flat-leaf Italian parsley leaves
  • ½ cup packed fresh cilantro (coriander) leaves
  • 1 jalapeno pepper, stem removed (no need to chop or de-seed)
  • 3 tablespoons chopped green onion (green part only for low FODMAP)
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • ¼ cup red wine vinegar
  • ½ cup extra-virgin olive oil (high quality is best)
  • 1 tablespoon garlic-infused olive oil (or more of the plain olive oil)
  • Salt and pepper, to taste
  1. Add all ingredients to a food processor. Pulse until well combined.
  2. Taste test and adjust seasonings or liquids to preference. If it so too thick, add in more olive oil. If it is too runny, add in more parsley and cilantro.
  3. Store in a sealed container in the refrigerator for 1-2 weeks.
Great added to chicken, fish, steak, or sauteed, grilled, roasted, or steamed vegetables.
Nutrition Information
Serving size: ¼ of recipe Calories: 279kCal Fat: 30g Saturated fat: 4g Unsaturated fat: 26g Trans fat: 0g Carbohydrates: 2g Sugar: 0.5g Sodium: 141mg Fiber: 0.5g Protein: 0g Cholesterol: 0g
Recipe by Bridgetown Nutrition at https://bridgetownnutrition.com/spicy-chimichurri-sauce-low-fodmap/