Chimichurri (Week 79, Uruguay)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

Recipe timing here is assuming you’re using a food processor to mince. If not, you may want to double your prep time.

Chimichurri recipes vary and sometimes you’ll find other herbs such as cilantro or even rosemary. I decided to keep my recipe simple, but play around and make it what you like!

Chimichurri

Details

Yeild

~2 cups

Prep time

15 minutes

Rest time

2 hours

Ingredients

2 bunches Parsley, fresh (~2 cups packed)
1 bunch Oregano, fresh (~1/4 cup, packed)
2 Fresno Chiles (or spicy red chile of choice)
1 Lime
4 Garlic Cloves
1 1/2 cup Olive Oil
2 tablespoons Red Wine Vinegar
1 1/2 teaspoon Salt (or to taste)
1/2 teaspoon Black Pepper

Directions

Rough chop parsley, discarding stems. De-stem oregano. Add to food processor to and blend until fine. Set aside in a bowl.
De-seed fresno chiles and rough chop. Remove skins from garlic. Add t food processor and blend until fine. Add to bowl with parsley and oregano. Mix well.
Add salt and pepper. Toss to coat.
Add red wine vinegar and juice of one lime. Toss to coat.
Add olive oil and mix well. Set aside covered for 2 hours to allow for flavors to marry.
Once the sauce finishes setting, serve immediately as a sauce for your favorite vegan meats or refrigerate. In the photograph I served it over a vegan choripán sandwich — grilled vegan chorizo on a baguette bun topped with chimichurri sauce. Enjoy!