Hazelnut Chimichurri

Chimichurri is as classic to Argentina as the Gauchos who were said to have created it.  Traditionally a raw condiment using lots of fresh herbs like parsley or oregano, it is combined with garlic and vinegar and used to top grilled meats.   We’re obviously not going to do that here, but I take my liberties with this condiment and keep it in rotation because the strong garlic and acid break up the heaviness of a rich meal, like this recipe for Cauliflower Gnocchi or these Stuffed Shells with Butternut Squash.

When making chimichurri, always use fresh herbs, although the spices can be switched up to fit your dish.  I love this combination of toasted nuts because it plays off the sage to make a winter version of this traditionally summer condiment.

Feel free to switch up the lemon for orange or the sage for oregano, the possibilities and variations are endless.


a bowl of chopped hazelnut condiment

Hazelnut Chimichurri

Kajsa@ Twist of Vegan
A nutty and bright condiment to top a rich meal
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Prep Time 5 minutes
Cook Time 5 minutes


  • 1 cup chopped hazelnuts
  • 1 ½ Tbl chopped fresh sage about 8 large leaves
  • ½ teaspoon red pepper flake
  • 3 cloves garlic chopped
  • 1 lemon juice and zest
  • 3 Tbl olive oil
  • ¼ teaspoon kosher salt


  • Place the hazelnuts in a small frying pan and toast over medium heat for 2-3 minutes until golden and toasted, but not burnt.
  • Remove and place in a mixing bowl with the remaining ingredients and stir well to combine.
  • Set aside at room temperature until ready to use.
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  1. Lori Theriault says

    Can't wait to try this - are you using raw/roasted hazelnuts, or cracking them out of the shell? I'm going to look but don't often see them (around here, at least) unshelled unless they're in a pre-salted mix.

    • Kajsa@ Twist of Vegan says

      Hi Lori! I usually just crack out of the shell and chop, but I sent Natalie to the store to buy and she happened to find little bags of raw (shelled) chopped hazelnuts- at Target! Go figure. But you can use any hazelnuts. Raw is best so you can control the toasting and the salting, but if you can only find pre-toasted/salted, that's fine too- just omit the cooking and salting. Also, this would taste fantastic with almost any nut, like walnuts or almonds as well. Let me know how it comes out.

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