One of my favorite sauces is chimichurri sauce. Packed with a punch, this so called sauce can be used to infuse a nice portobello mushroom steak, or topped onto toasted bread. It’s uses are versatile and can be an essential item to your arsenal of flavor. The best part about this recipe is its ease to prepare.
With just nine items you can’t be anything but happy with this recipe. Most people tend to mulch this sauce in a blender, to which I say its fine to do. I believe that you obtain the full impact of the sauce when all ingredients are diced down as each bite is supposed to provide a flavorful kick.
Once you have successfully diced down all the ingredients, you add them into a bowl systematically and let it cook in the mixture for about an hour. After an hour, spoon it on as your next marinade and reap the rewards!
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Chimichurri SaucePrint Recipe
- 3/4 Cup of olive oil
- 4 to 6 Cloves of garlic
- 1 Lime
- 1/2 Medium sized red onion
- 1/3 Cup of cilantro chopped
- 1/3 Cup of parsley chopped
- 1 tbsp of red wine vinegar
- 1 tsp of salt
- 1 tsp of sugar
Peel and dice the red onion into 1/4 inch squares. Peel and mince the garlic into fine dice. Place into a bowl with the juice of 1 lime, the red wine vinegar, salt and sugar. Mix thoroughly.
Chop the parsley and cilantro. Place into the bowl and mix. Pour the olive oil in and mix until fully incorporated.
Marinate for an hour.
For this recipe, its important to marinade the onions and garlic in the lime juice and vinegar as it cooks the harshness away from each of them. This ensures your marinade doesn’t come out too bitter and infuses them with flavor.