Vegan Chimichurri Sauce
Prep time
Total time
This 8-ingredient Vegan Chimichurri sauce is packed full of flavour & can be used in many ways. Think vegan tacos, sandwiches, avocado toast, grilled veggies, or as a salad dressing. This chimichurri sauce recipe is based on a traditional Argentinian and Uruguayan sauce made with parsley, garlic, red wine vinegar, and olive oil but made accessible for vegans and plant-based meals.
Author: The Edgy Veg
Recipe type: Sauce
Cuisine: Vegan
Serves: Roughly ¾ cup
Ingredients
- ½ cupfresh parsley, packed
- ¼ cupfresh cilantro
- 3 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 tsp oregano
- ¼ tsp ground cumin
- ½ tsp chili flakes
- ½ cup extra virgin olive oil
- ½ tsp sea salt
Instructions
- In a food processor, pulse together parsley, cilantro, vinegar, garlic, oregano and cumin. Process until finely chopped.
- Pulse in the chili flakes, and olive oil and season with salt.
- Transfer to a bowl, and let it sit for 20 mins before serving.
- Keeps in the fridge for up to 5 days. Let it sit for 20 mins before serving to allow it to come to room temperature.
Nutrition Information
Serving size: 1 tsp Calories: 27 Fat: 3g Sodium: 33mg
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/09/24/vegan-chimichurri/