Chimichurri

• food processor

• 2 c fresh flat-leaf parsley or cilantro leaves, packed
• 4 cloves garlic
• 2 large shallots
• 1/3 c olive oil
• 3 T red wine vinegar
• 1 t smoked paprika
• 1½ t dried oregano
• 1 t dried basil
• ½ t red pepper flakes
• ½ t salt

Add remaining ingredients and process until thick but not quite smooth.

Taste and adjust seasonings.

Use for chimichurri baked tofu or transfer to a covered container and refrigerate for up to a week.

If possible, make the chimichurri sauce a day ahead of time, to give the flavors a chance to blend.

Chimichurri is also delicious on grilled veggies or even veggie burgers.

This recipe for “Chimichurri sauce with smoked paprika” is from Terry Hope Romero’s Viva Vegan! (read my review).

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