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Spicy Chimichurri Radish Sauce Recipe

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This chimichurri radish sauce recipe is a bright, bold, flavorful sauce that is delicious to enjoy on any protein! A spicy twist on a classic condiment, made with in-season radishes which give this sauce a kick!

Serve over steaks, sheet pan chicken, crispy baked tofu, or roasted root vegetables and rice! It’s tangy, spicy, and loaded with flavor.

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Chimichurri is one of my favorite sauces to make! Its unbelievably flavorful, and is a great low sodium sauce for just about anything.  This version kicks my classic 5 minute chimichurri recipe up a notch with fresh radishes and radish greens!

This Spicy Chimichurri Radish Sauce Is:

  • Bright
  • Fresh
  • Bold
  • Spicy
  • Garlicky
  • Packed with flavor
  • A vegan, gluten free, low sodium sauce!

We are always looking for easy spicy sauces to enjoy on our food.  This radish sauce is loaded with flavor, and has no salt added.

Just because something doesn’t have salt, it doesn’t mean it is flavorless… this chimichurri proves it!  The radish, fresh herbs, garlic, spices, and vinegar all bring a ton of flavor to the table without the saltshaker. This no salt sauce is beyond flavorful!

What’s In This Radish Sauce Chimichurri?

See the recipe card below for full ingredient amounts and recipe instructions!

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Looking For Recipes With Radishes?

If you’re looking for recipes for radishes from the garden… look no further! We grew a ton of radishes this year from seed, and they all did surprisingly well.  So well, we actually planted a few rounds.  This turned out to be one of the best recipes for fresh radishes that we made!

How Do I Make This Chimichurri Radish Sauce?

  1. Roughly chop the radish root and greens, garlic cloves, and parsley. Add to a food processor or high speed blender with the rest of the ingredients: Olive oil, red wine vinegar, garlic cloves, oregano, red pepper flakes, and salt and pepper.
  2. Process/Blend on high speed for 1 minute until a thick sauce forms.
  3. Pour into a ramekin or small bowl and garnish with extra red pepper flakes.  Enjoy!
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What’s the Best Food Processor to Buy?

We have this fantastic food processor that has lasted us years and years, and I have to say I’ve been very happy with it! It gets weekly use, and is great for chopping ingredients for sauces, making hummus, and pureeing vegetables.  

It’s inexpensive, easy, basic and gets the job done!  While you can make this pesto in a blender, I prefer using our food processor to get the texture just right.

More Easy Herb Sauce Recipes You’ll Love!

A Beekeeper’s Raw Honey Mustard Sauce Recipe (Gluten Free)

No Cook Tomato Paste Pizza Sauce (Vegan, Gluten Free, Paleo, Whole30)

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Share This Spicy Chimichurri Radish Sauce Recipe

As always, if you make this radish chimichurri sauce be sure to leave me a comment, rate this recipe, and tag me@theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – make sure to subscribe to my monthly newsletter to get free recipe inspiration. 

And don’t forget to follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there! 

Spicy Radish Chimichurri Sauce

Kelly Jensen
This radish chimichurri sauce is a bright, bold, flavorful sauce that is delicious to enjoy on any protein! A spicy twist on a classic condiment. 
4.86 from 7 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Servings 6 servings
Calories 84 kcal

Ingredients
  

  • 2 radishes with the green tops attached
  • 3 cloves garlic chopped
  • 1 fresh parsley
  • 1/4 cup olive oil
  • 1/4 red wine vinegar
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1/8 teaspoon Crushed Red Pepper Flakes
  • Sea Salt and Black Pepper
  • 1/4 cup water optional if sauce is too thick

Instructions
 

  • Roughly chop the radish root and greens, garlic cloves, and parsley. Add to a high speed blender with the rest of the ingredients: Olive oil, red wine vinegar, garlic cloves, oregano, red pepper flakes, and salt and pepper.
  • Blend on high speed for 1 minute until a thick sauce forms. Add 1 tablespoon of water at a time if the sauce is too thick or if the blender seizes up.
  • When blended, pour into a ramekin or small bowl and garnish with extra red pepper flakes.  Enjoy!

Nutrition

Calories: 84kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 2mgPotassium: 15mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

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Posted in American, Dairy Free, Favorites, Gluten Free, Low Sodium, No Cook Recipes, Sauces, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

4 Comments

  1. Bob

    4 stars
    I gave this a 4 only because mine didn’t come out quite like the photos. Mine is more brown, but it is absolutely full of flavor as you stated. I used it over a salmon plank and it was the perfect compliment for such a strong tasting fish. I substituted a few things since I already had them at hand: Balsamic rather than red wine vinegar, basil/dill/green onion for the parsley and extra virgin olive oil. Still came out great, but the color was off a little.

  2. Valerie

    5 stars

    This looks amazing and a great idea for the radish tops. Do you think it will work without the oil? Or is there something else I can substitute in place of the oil?

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