Chimichurri Sauce

Chimichurri Sauce

Chimichurri sauce is always something I am reminded of loving when I am out, but never think to make. Tonight I am veganizing the Food & Wine recipe and swapping out the oil for tofu. This is a win and definitely making it into the recipe rotation. Parsley is the base of the recipe and with the vinegar, garlic and spice of the chili and jalapeno it becomes the star of the sauce.

Ingredients:
1 bunch of parsley
5 cloves of garlic
1/4 cup red wine vinegar
1 1/2 teaspoons of chili flakes
1/4 jalapeno, de-seeded
1/2 package of tofu, I think silken would be best, but I only had regular
Pink salt to taste
1/4-1/2 cup of water


Method:
Combine all ingredients in a food processor and blend until smooth
Add water as needed to smooth out the sauce, it should be liquidy, not corse

Great over a stir fry, veggies, potatoes or as a dip! Enjoy 😉

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