Chimichurri Sauce

This chimichurri sauce recipe was buried in another post (and yes, it’s totally vegan, because traditionally it is!). While that recipe makes delicious use of the herbaceous condiment, why not make it more readily available for other applications? I made no revisions to the original version. I simply lifted it out, and placed it here. Enjoy it on potato salad, on top of a bowl, maybe drizzled across some grilled tofu or whatever your heart desires.

This recipe makes ~¾ cup of chimichurri sauce.

Two things..

• Feel free to pack your measuring cup with the stems and leaves from the parsley and the cilantro. No need to remove every leaf from the stem. The stems are tender enough that they will breakdown easily in the blender.

• The fresh oregano is a different story! Often, it can have a woody stem, which does not breakdown easily in a blender. You’ll want to use only the fresh oregano leaves in the chimichurri sauce.

• Store in a sealed container in the refrigerator. I generally use it up within 1-2 days, but always use your best judgment with any leftovers.

Please enjoy this flavorful chimichurri sauce, and don’t miss out on other vegan recipes from UVK, like Chimichurri Chickpea Potato Salad, Slow Cooker Vegan Black-Eyed Peas and Collard Greens, Fennel Carrot Soup, Vegan Cashew Cheese Sauce, Tomato Vinaigrette and more.

Chimichurri Sauce

¼ cup olive oil

3 large garlic cloves

½ cup fresh flat leaf parsley (see notes above)

½ cup fresh cilantro (see notes above)

⅓ cup fresh oregano leaves (see notes above)

2 Tbsp red wine vinegar

¼ tsp crushed red pepper flakes

¼ tsp salt

1. First, you’ll infuse the oil with garlic for the chimichurri sauce. Add the olive oil and garlic to a small pan. Over medium heat, lightly brown the exterior of the garlic. Remove from heat and allow to cool.

2. Add the remaining ingredients to a blender. When the olive oil is cooled, add it to the blender. Pulse and scrape the sides down a few times. Then blend until it’s a consistency you like. I like some recognizable bits. Taste the chimichurri sauce and adjust the flavors, if needed (more salt? vinegar? red pepper flakes?). Serve.