Easy Chimichurri Sauce (or Marinade!)
PinServings: 6
This easy-to-make Chimichurri Sauce is a slightly spicy, tangy, and herb-filled sauce that can be used as a sauce or topping for tofu, tempeh and much more. Also use it as a marinade!
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Equipment
- Food Processor
Ingredients
- 3 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 1/4 cup finely chopped shallot - (about 1 medium bulb)
- 2 cups finely chopped flat-leaf parsley - (also called Italian parsley)
- 1/4 cup chopped fresh oregano leaves - (cilantro also works well)
- 1/4 cup red wine vinegar
- 1/2 teaspoon coarse sea salt
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon maple syrup
Instructions
- In a food processor, add all ingredients. Process until blended. You may need to stop the food processor and scrape the ingredients down the side and blend again, to ensure all ingredients are blended thoroughly.
- Remove the sauce from the food processor using a spatula, and transfer to a small bowl. Store in an airtight container in the fridge for up to 2 weeks. This recipe makes 3/4 cup of chimichurri sauce. See serving suggestions below.
Video
Notes
- This sauce works well as a dipping sauce "on the side" or a dollop right on top. Try it with baked or air fried tofu, tempeh, vegetables, potatoes, rice, quinoa, as a sandwich spread, on top of grilled portobello mushrooms, or as an amazing dip for bread. It's very versatile and will go with many different dishes.
- To use as a marinade: Check out this recipe for 'Baked Tempeh with Chimichurri Sauce' for instructions.
- Mortar and Pestle Instructions: Add the garlic, olive oil and shallot first and crush until blended. All all remaining ingredients and crush with the pestle until blended thoroughly. This is a fun way to make this sauce and will bring out the flavors in a different way.
Nutrition
Serving: 2tablespoons | Calories: 130kcal | Carbohydrates: 4.8g | Protein: 1.1g | Fat: 12.8g | Sodium: 207.5mg | Sugar: 1.2g
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