Chimichurri (pronounced chi-mee-chur-ee) is an herb sauce made from parsley, cilantro, garlic, oil and other seasonings. It is originally from Argentina, but many countries in South America have their own variations.
This sauce is delicious, herby, fresh, and zesty! You can use it as a dip or drizzle it on your meal. In the picture below I used homemade sazon to season tofu and then topped the tofu with chimichurri.
I usually make this on Sunday and use it throughout the week (if you do this, be sure to store the chimichurri in an airtight container).
This sauce is vegan and so easy to make, and it packs so much flavor!
What You’ll Need:
- 1 ½ cups fresh parsley
- ½ cup fresh cilantro
- 3 tablespoons olive oil
- 2 tablespoons of finely chopped green onions
- 2 tablespoons of finely diced red onion
- 1.5 tablespoons white vinegar
- 1.5 tablespoon of fresh lime juice
- ½ teaspoon of minced garlic
- ½ teaspoon of oregano
- ½ teaspoon of salt
- ½ teaspoon of black pepper
Directions:
- First, chop, dice, and measure out all of your ingredients.
- Then, add all the ingredients to a food processor.
- Mix for 20-30 seconds.
- Taste test and make seasoning adjustments if needed.
- Yields about ½ cup of Chimichurri.
- Serve on tofu, veggies or drizzle over any meal!
