|Argentina’s answer to pesto: a thick, spicy sauce featuring fresh parsley or cilantro.|
|Directions||Place parsley or cilantro, garlic, and shallots in food processor and pulse until minced.
Add remaining ingredients and process 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.
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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