|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.
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
- 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
- Place all ingredients in food processor, blender, or bowl.
- Blend, chop, smash or otherwise combine ingredients till the sauce is pretty smooth.
- Use right away, refrigerate for up to a few days, or freeze.