Chimichurri

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

One of the questions I get asked the most is, "How do I make steamed vegetables more interesting?" My answer: Fabulous dressings and condiments.

Chimichurri is my favorite sauce. It is fresh and flavorful, and packed with nutrients from the fresh herbs. And the best part is, you can throw in whatever fresh herbs you have on hand. There are so many combinations that work well. But, the one I'm sharing today is my favorite.

I also use a mixture of lemon and lime juice, and then add lime zest, which is milder than lemon zest. Then, I spice things up with some fresh chile or dried red pepper flakes.

Some people like a fully blended chimichurri, but I prefer to keep mine loose to get some texture from the fresh herbs. I blend the olive oil, lime zest, lime juice, lemon juice, red wine vinegar, garlic, salt, and red pepper flakes on high until the sauce is emulsified and the zest, garlic, and pepper flakes have been completely pulverized. Then I add the fresh herbs, and pulse on low for 5 to 10 seconds just to break down the herbs, but keeping the dressing very loose and not completely blended.

If you prefer a fully blended chimichurri, just throw all of the ingredients in at the same time, and blast on high until smooth and creamy.

A loose chimichurri is fantastic drizzled over grilled tofu, tempeh, raw avocado, or over a bowl of raw, steamed, or roasted vegetables. Sometimes I just dip raw cucumber and celery sticks into a bowl of chimichurri as a fantastic healthy snack.

You could also blend in half of a small avocado for a delicious green goddess dressing.

Either way, this chimichurri goes down well with just about anything.

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Chimichurri

Chimichurri

Makes 1 1/3 cups (306g)10 MINS
  • 3/4 cup (180ml) extra-virgin olive oil
  • 1 teaspoon finely grated lime zest, plus more to taste
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons red wine vinegar
  • 4 teaspoons minced garlic (4 cloves)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 1 cup (30g) firmly packed basil leaves
  • 1 cup (30g) firmly packed flat-leaf parsley leaves
  • 1/2 cup (15g) firmly packed cilantro leaves
  • 1/2 cup (23g) firmly packed finely chopped chives
  1. Throw the olive oil, lime zest, lime juice, lemon juice, red wine vinegar, garlic, salt, and red pepper flakes into your blender, and puree on high for 10 to 20 seconds, until the sauce is emulsified and the zest, garlic, and pepper flakes have been completely pulverized.
  2. Add the basil, parsley, cilantro, and chives, and pulse on low 5 to 10 seconds just to break down the herbs, but keeping the dressing very loose and not completely blended.

Photo by Trent Lanz; styling by Alicia Buszczak

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