We developed this classic chimichurri sauce to top our “chicken” cutlets, but you can use it for almost anything. Dress your salads, top your pasta, mix it in with roasted vegetables, top your tofu scramble, add zesty flavor to your favorite pizza, or even just use it as a dip for bread. You can’t go wrong with this bright, flavor-packed sauce.
Chimichurri Sauce
Yield: 1 cup
Recipe Notes
Ingredients
- 2 large cloves garlic
- 1 cup packed parsley leaves and tender stems
- 1/2 cup packed cilantro leaves and tender stems
- 1/2 jalapeño, stemmed and seeded
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon each: lemon juice and seasoned rice wine vinegar
- 2 teaspoons each: dried oregano and ground cumin
- Salt
Instructions
- Mince garlic, parsley, cilantro, and jalapeño in the food processor. Add remaining ingredients, including a generous sprinkling of salt. Process until pureed. Taste and adjust seasonings, including additional salt or lemon juice, if needed. Serve. (Can be covered and refrigerated several weeks.)
