Vegan Chimichurri Sauce

Vegan Chimichurri Sauce

An adaptation of a classic Argentinian staple — Chimichurri sauce.  This bright, fresh, and flavorful sauce is extremely versatile and complements a variety of plant-based as well as meat-based dishes.

Ingredients:

1 large bunch of fresh flat leaf (Italian) parsley

1 C. fresh cilantro

1/2 a red onion (diced) (or 1/4 C. diced shallot)

3 garlic cloves

1/4 C. Saucy Lips Zesty Cilantro sauce

1/4 C. EVOO

juice & zest of 1 lime (or lemon)

1/2 Tbsp. red wine vinegar

1/2 Tbsp. dried oregano (or 1 Tbsp. fresh oregano)

1/2 tsp. crushed red pepper flakes

1/2 tsp. each of:  pink himalayan salt & ground black pepper

Instructions 

PLACE all ingredients in a high-speed blender or food processor until resembling pesto-like consistency — OR to your preferred consistency/texture.

BUEN PROVECHO!

 

*** For a more rustic result (or if you don’t have a blender/food processor), you can also very finely chop all solid ingredients by hand, then mix with wet ingredients and seasonings.***

Recipe credits: @thenoshingfox

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