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Jump to Recipe PrintThis 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.
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!
- Radishes: with the tops, if you can find them. I used fresh radishes from our garden (they are super easy to grow!) and roughly chopped the roots and greens for this sauce.
- Fresh garlic cloves
- Extra virgin olive oil
- Parsley: A whole bunch, stems included. This is a great way to re-use parsley stems instead of throwing them in the compost.
- Red Wine Vinegar: I used red wine vinegar for the marinade to give this dish a really nice bright Mediterranean flavor – for that, this red wine vinegar is my go-to!
- Oregano: for a nice earthiness, I like to add this oregano to my recipe. I love the bold earthy flavor of the oregano, it really gives this a kick!
- Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
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?
- 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.
- Process/Blend on high speed for 1 minute until a thick sauce forms.
- Pour into a ramekin or small bowl and garnish with extra red pepper flakes. Enjoy!
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No Cook Tomato Paste Pizza Sauce (Vegan, Gluten Free, Paleo, Whole30)
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Spicy Radish Chimichurri Sauce
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
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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.
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?
Hi Valerie, the oil gives the chimichurri a nice amount of fat and creamy texture… you can try substituting in water but it won’t turn out quite the same.
An interesting new idea for the luscious radishes I usually only put in my salads…yum