Can you eat chimichurri while pregnant?
Check firstChimichurri is safe when the herbs are washed properly. Nothing in the recipe is cooked, so raw parsley and oregano can still carry Listeria picked up from soil or water in the field.
Why
Chimichurri is raw herbs, garlic, oil, vinegar and chili flakes, and the oil and vinegar do not sterilize anything. The CDC names raw produce, including leafy greens and fresh herbs, among the foods that have caused Listeria outbreaks, and pregnancy makes Listeria infection far more likely to become serious. The FDA's produce guidance for pregnancy is the fix: rinse herbs under running water before chopping, even bagged ones labeled pre-washed, and dry them, keep the finished sauce refrigerated rather than sitting on the counter, and eat it within a few days. Done that way, chimichurri is a great thing to have on hand.
Safer alternatives
- a sealed jar of shelf-stable chimichurri
- homemade chimichurri with the herbs rinsed under running water and patted dry
- jarred pesto from the shelf, not the deli counter
- olive oil with dried oregano, lemon zest and crushed garlic
Sources
- CDC https://www.cdc.gov/listeria/prevention/index.html
- FDA https://www.fda.gov/food/people-risk-foodborne-illness/fruits-veggies-and-juices-food-safety-moms-be
Every verdict follows our sourcing methodology: official health guidelines only, most cautious position when they differ.
Last reviewed by the pregAI editorial team.
Frequently asked questions
Is restaurant chimichurri safe in pregnancy?
Generally yes. A working kitchen washes its herbs as routine, and the sauce is usually made in batches and kept cold. It is a reasonable thing to order with a well-done steak.
Do I need to cook chimichurri to make it safe?
No, washing the herbs is enough, and heating would ruin the point of the sauce. If you want a zero-thought option, a shelf-stable jar is already acidified and sealed.
How long does homemade chimichurri keep?
Refrigerate it in a sealed container and use it within about three days. Listeria is one of the few bacteria that keeps multiplying at fridge temperature, so a long-forgotten jar at the back of the shelf is the scenario to avoid.
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