Argentina’s answer to pesto: a thick, spicy sauce featuring fresh parsley or cilantro.
Yield: 1½ cups
Time:
10 minutes
Tools
- food processor
Ingredients
- 2 c fresh flat-leaf parsley or cilantro leaves, packed
- 4 cloves garlic
- 2 large shallots
- ⅓ 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
Directions
Place herbs, garlic, and shallots in food processor and pulse until minced.
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.
Notes
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 and veggie burgers.
This recipe for “Chimichurri sauce with smoked paprika” is from Terry Hope Romero’s Viva Vegan! (read my review).
Buy it:
Help
Abbreviations | Conversions | Cooking tips
