You can use this delicious Argentinian-based sauce in a variety of ways! You can use it as a marinade for tofu or as a drizzle on your Buddha Bowls or roasted veggies! I do not blend all ingredients in a food processor, or blender like many recipes do. You don’t want a paste-like pesto. You want a loosely packed oil with herbs.
- 5 garlic cloves, minced
- 1 1/2 cups flat-leaf Italian parsley, minced
- 1 cup cilantro, minced
- 1 shallot, finely chopped
- Grated zest of one lemon, and the juice
- 1 1/2 teaspoons oregano
- 1/8 teaspoon cayenne pepper, or two small chilies, seeded & minced
- 1 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- Combine shallot, chiles or cayenne, garlic, vinegar, lemon juice, and 1 tsp. salt in a medium bowl.
- Let sit for 10 minutes.
- Stir in minced cilantro and parsley. Add oregano.
- Using a fork, gradually whisk in oil.
- Transfer Chimichurri to a small bowl; season with salt.