Chimichurri!

What do you do when you forget to modify your produce delivery order and end up with a bunch of flat-leaf parsley? Make chimichurri!

Tofu with chimichurri, purple potatoes and sourdough toast

Chimichurri is from Argentina and is sort of a cross between a marinade, sauce and condiment, and you can use it however you like. You can also make it however garlicky and/or acidic you like. If you want to use it with meat, knock yourself out. I sliced and browned some delicious baked and seasoned tofu I got from Trader Joe’s, and then smothered it with the chimichurri. This recipe is a conglomeration of a bunch of different ones I read on Allrecipes.com. I thought it was just the right balance of fresh parsely, savory garlic, and light acid from the vinegar and lemon. Add more cayenne if you want some heat.

Chimichurri

Time commitment: 5-10 minutes, depending on what you use to blend it up

Makes: about 1 1/2 cups of sauce, which for us is about 5 dinners worth if used as sauce rather than marinade


Ingredients

  • 1 bunch fresh parsley, roughly chopped
  • 3-4 cloves garlic, smashed and peeled
  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • juice of 1/2 lemon  
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, plus maybe a bit more to taste
  • fresh ground pepper, to taste

Directions

  1. Place all ingredients in food processor, blender, or bowl.
  2. Blend, chop, smash or otherwise combine ingredients till the sauce is pretty smooth.
  3. Use right away, refrigerate for up to a few days, or freeze. 
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This entry was posted in dinner, gluten-free, recipe, sauce, SUPER fast and easy. Bookmark the permalink.

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