This super-simple raw vegan recipe is my new fave for a flavor boost.
Chimichurri is essentially a flavored oil, originally from Argentina. But wait! It’s flavor and color come from leafy greens! Traditionally served with meat, it adds wonderful, complex layers of taste to salads, roasted veggies, quinoa, or a sandwich (raw or cooked). Yes, this recipe calls for a whole cup of olive oil, but a little chimichurri goes a long way.
Fresh Chimichurri Sauce
Makes about 16 ounces
4 packed cups rough chopped parsley (about 2 medium bunches)
1 cup olive oil
4 tablespoons fresh lemon juice (juice of about 1 lemon)
4 cloves garlic (peeled)
2 tablespoons red pepper flakes (optional, or adjust to suit your preference)
Sea salt to taste
TIP: To easily peel the garlic cloves, lay them on a cutting board, and use the flat side of a large knife blade to press down on them until they’re crushed. I usually find myself on tiptoe, leaning my body weight into it!
WHAT TO DO
Combine all the ingredients in the blender, and blend until smooth. Don’t overdo it, because you can ruin the oil by blending it for too long.
Enjoy in whatever dish you think deserves such a lovely, savory sauce.
Live the difference!