There’s basically nothing I love more than grilled/roasted vegetables. This Chimichurri sauce is a perfect topping. Herbaceous, tangy and salty, Chimichurri Sauce adds a freshness that make vegetables sing!
Chimichurri is theLatin American version of uncooked herb sauce that is common across many cuisines – think of Mexican or Italian Salsa Verdes. There are as many recipe variations out there as there are cooks!
These green sauces are unbelievably versatile. Chimichurri – like its Salsa Verde counsins – pairs well with meat, fish, potatoes and veggies. My current favourite pairing is with Cauliflower, but when I make it I keep it in a mason jar ready to be deployed with just about any roasted/grilled vegetable or even tofu.
The sauce keeps well in a mason jar in the fridge for at least a week (likely longer, but it never lasts that long around here!) It can also be thinned out with more lemon juice, oil and water to use as a salad dressing.
Traditionally Chimichurri features parsley and oregano. This version of Chimichurri Sauce is tailored my pantry where parsley and cilantro are always on hand. During the summer months I grow some oregano as well so I tend to throw some of that in when available. Otherwise I just leave it out. This Chimichurri Sauce relies on lots of garlic and both vinegar and fresh lemon juice to round our the herbaceous flavour giving it bite, tanginess and brightness.
Use this recipe as a guide, but change it up to suit your taste!
- 1 BUNCH FLAT LEAF PARSLEY Rinsed, ends of stalks trimmed
- 1 BUNCH Cilantro Rinsed, ends of stalks trimmed
- 1 HANDFUL FRESH OREGANO Rinsed
- 4 CLOVES garlic Peeled
- 2 TBSP WHITE WINE VINEGAR
- 2 TBSP Canola Oil
- 1 TSP SEA SALT
- WATER As needed
- Add all ingredients to a blender. Pulse until combined and smooth, adding water as needed to achieve desired consistency.
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