Easy Chimichurri
One of the greatest condiments ever invented, this bright and zippy sauce goes well on just about anything!
Before going vegan I ate as often as I could at any Argentinian restaurant, and always ordered Chimichurri. And I’m not embarrassed to admit that I’d eat it all, even if it meant eating the last bit with a spoon.
It’s most commonly used on steak, but since I don’t eat meat, it’s great on a Vegan Steak Sandwich!
You can even make some Tofu Scramble and make a Steak, Egg and Chimichurri Breakfast Sandwich!
Or maybe some Oyster Mushroom Skewers!
Or a Mushroom Sandwich too!
How to make chimichurri
There are a lot of ways to make a Chimichurri, and I don’t claim this as being totally authentic! It’s just the way I like to make it, but we’ll be using some Italian parsley, garlic, olive oil, red pepper flakes (and a red pepper) and dried oregano.
All we need to do is finely chop up the parsley. Then add everything to a bowl and stir to combine.
Storage
Store in the fridge and eat within 3 – 5 days. The oil in the Chimichurri will harden in the fridge. It’s totally normal. Just let it sit at room temp for about an hour before using and it’ll go back to it’s former glory!
Use it on these recipes!
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Easy Chimichurri
Ingredients
- 1/2 cup Finely chopped Italian Parsley
- 6 cloves of Garlic (minced)
- 1/2 Red Pepper (Fresno or Jalapeño, finely diced)
- 1/2 tsp Red Pepper Flakes
- 1 tsp Dried Oregano
- 3 Tbsp Red Wine Vinegar
- 1/2 cup Olive Oil
- Salt & Pepper to taste
Instructions
- Combine everything in a bowl and taste for seasoning. Store in fridge after use that day. The oil will harden in the fridge so let it sit at room temp for an hour or so until it goes back to its former glory.
Perfect! And always delicious!
Heck yes, thank you! Glad you liked it!