Chimichurri

Chimichurri

Chimichurri has to be one of my all time favorite sauces/condiments! It originates in Argentina but is also used in Uruguayan, Paraguayan and Brazilian cuisines. It’s a very flavorful, herbaceous uncooked sauce with a multitude of uses. It can be used as an ingredient in cooking, as a table condiment or as a marinade. Typically used for grilled meat but it is really delicious on so many other foods! (check out the chimichurri smashed potato recipe here) It’s very easy to make and will keep refrigerated for 7 days. Trust me when I say try it on everything!

Makes 1 1/2 cups

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Ingredients

3-4 cloves Garlic
1 bunch (60g) fresh Parsley, stems cut
1/2 cup (30g) fresh Cilantro, stem cut
3 Tbsp (5g) fresh Oregano, leaves only
1/2 cup (118ml) plus 2 Tbsp (30ml) good Extra Virgin Olive Oil
1/4 cup (59ml) Red Wine Vinegar
1/2 tsp (2.5g) Salt
Pinch of Red Chili Flakes or more to taste

Directions

1. Make the chimichurri by adding the fresh parsley, cilantro and oregano to a food processor and pulse a few times to chop everything up.

2.Add in the garlic, red chili flakes, red wine vinegar, 1/2 cup olive oil and salt and continue to pulse until everything is combined but not completely emulsified. It’s ok to have a good amount of texture. If the mixture is on the drier side, drizzle with more olive oil until viscous.

3. Keep refrigerated for up to 7 days and enjoy it on everything from roasted vegetables, grilled vegan burgers, in rice or on beans just to name a few!