Just because vegans don’t eat meat, doesn’t mean they don’t like flavor.
Chimichurri is a tasty, versatile sauce that adds flavor and freshness to a number of dishes. This sauce is originally from Argentina and is popular in many South American countries. While there are many variations to the original recipe, it is traditionally made with a few key ingredients—parsley, cilantro, garlic, and olive oil.
Chimichurri is commonly associated with grilled meats and fish, but it is delicious when paired with vegetarian dishes as well. It is wonderful over grilled vegetables or tofu. Keeping some chimichurri sauce on hand in the refrigerator will allow you to jazz up even the most basic recipes in an instant.
How to Make Chimichurri Sauce
It is a breeze to whip up and is enjoyable all year round. Chimichurri sauce is gluten-free and vegan making it a godsend for those who’ve adopted a plant-based lifestyle. It can be used as a sauce over anything grilled, sautéed into stir-fries, and even used as a dressing for salads.
The easiest way to make the sauce is by blending it in a food processor, which will give you a thin, uniform texture. You could also hand chop the ingredients to get a chunkier sauce. Make it in small batches and store the rest in the refrigerator to dress up leftovers. Here’s a basic recipe to whip up this fantastic sauce.
Ingredients
- 1 bunch of parsley leaves with stems
- 1 bunch of cilantro leaves with stems
- 3 cloves of garlic
- 1 teaspoon of chill flakes
- ½ teaspoon of pepper
- ¾ cup of EVOO
- ¼ cup of red wine vinegar
- Salt to taste
Instructions
Thoroughly rinse the cilantro and parsley to remove any dirt. Shake as much of the water off the leaves as possible and leave them to dry on a kitchen towel.
Place the cilantro, parsley, garlic chili flakes, red wine vinegar, pepper, and salt in the bowl of the food processor.
Pulse the ingredients until combined, occasionally pausing to scrape down the sides of the bowl with a spatula.
With the processor on, slowly add the olive oil in a steady stream. Once combined, transfer the contents to an airtight jar.
It is recommended to refrigerate the sauce for at least 2 hours to allow the flavors to meld. You can store chimichurri sauce in a refrigerator for up to a week.
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