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CHIMICHURRI SAUCE

September 30, 2014

 

I really love sauces. I think everyone in the world could be a happier plant-eater if only they would explore the magic of homemade sauces, dips, marinades, dressings, and spreads. The right sauce can turn a measly little carrot into a succulent morsel of the gods. It makes all the difference. Chimichurri sauce (one of my favorites) is a fantastically aromatic Argentinian sauce that is traditionally used as a marinade for steak. But of course, it is a mind-blowing condiment for veggies as well! Typically, it is bright and green and spicy, but there are also deep red variations with tomato and peppers. Everybody makes it a little differently and it’s the kind of sauce that you just cannot mess up. It’s delicious to sop up with a hunk of crusty bread, or brushed onto some roasted potatoes hot out of the oven. I also love tossing a pile of brightly colored veggies in a bowl of chimichurri, then threading them onto skewers and barbecuing until they reach a fragrant charred perfection.Give them another quick brush of the sauce right when they come off the grill. It even makes a bright and tangy salad dressing.

 

Chimichurri Sauce

 

makes about 1 cup

 

1/2 cup packed flat leaf parsley

1/2 cup packed cilantro

4 cloves garlic

1 cup first cold pressed olive oil

1 tsp fresh oregano

1/4 tsp salt

1 tsp red chili flakes

1/4 cup red wine vinegar

1 small shallot, roughly chopped

 

Throw everything in a blender and blend until well combined.

 

 

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