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
Print
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!
Quick thoughts post development on stream, served on veganized choripán…
