VEGAN CHIMICHURRI SAUCE
You're about to meet your new favorite condiment! Try our easy, Vegan Chimichurri Sauce to add zest to your plantain chips or salads. No joke, we almost always have a batch of our Vegan Chimichurri Sauce on hand. It is so versatile! We love spooning it over vegan choripán (Argentinian sausage dogs), dipping plantain chips in it, and drizzling it over quinoa-stuffed grilled portobello mushroom caps. Our recipes uses simple kitchen staples and comes together in just 10 minutes.
Ingredients
- ¾ cup fresh parsley
- ½ cup red wine vinegar
- 12 large garlic cloves
- ½ cup fresh oregano or substitute 2 ½ tablespoon dried oregano
- 1 tablespoon red pepper flakes
- 1 cup extra virgin olive oil
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Blend together the parsley, red wine vinegar, garlic, oregano, red pepper flakes, and olive oil in a food processor or blender, scraping down the sides with a spatula as necessary. Do not over-process the mixture. You want the sauce to have body and texture. Then season with salt and pepper, to taste. (If you don't have either of these appliances, you can chop the herbs and vegetables by hand, transfer them to a mixing bowl. Then whisk in the olive oil, vinegar, and red pepper flakes and season with salt and pepper, to taste.) Enjoy!
Notes
- Equipment options: You can use use either a food processor or blender, scraping down the sides with a spatula as necessary. (If you don't have either of these appliances, you can chop the herbs and vegetables by hand, transfer them to a mixing bowl. Then whisk in the olive oil, vinegar, and red pepper flakes and season with salt and pepper, to taste.)
- Use the freshest ingredients: Don’t use limp or wilting fresh herbs and skip the bottled garlic. However, if you don't have fresh oregano on hand, you can substitute it with 2 ½ tablespoon of dried oregano.
- Avoid over-processing (or chopping): the sauce should have some body and texture.
- Use good olive oil: This will give your chimmichurri sauce the best flavor.
- How to use your chimichurri sauce: 1. Drizzle it over tofu or cauliflower steaks. 2. Dip our Air Fried Plantains or plantain chips in it. 3. Dunk vegan empanadas in it. 4. Stuff portobello mushroom caps with quinoa, black beans and corn. Grill up the caps, and then drizzle them with chimichurri. 5. Thin it out with extra olive oil or vegan yogurt/sour cream, and use it as a salad dressing. 6. Slather it over our Vegan Argentinian Choripán at your next grill-out.
Tried this recipe?Let us know how it was!