Chimichurri

Chimichurri

By
From
Smith & Daughters
Photographer
Bonnie Savage

This is a traditional Argentinian sauce, typically served with grilled meats, so it pairs awesomely with vegan steaks or chicken fillets, tofu, etc. A very good all-rounder, we use it as a salad dressing, dipping sauce, and often stir it through garlic aioli for a creamy variation. Because really, aioli makes everything taste better.

Ingredients

Quantity Ingredient
1/2 orange, zest
1 tablespoon orange, juiced
large handful coriander, chopped
large handful flat-leaf parsley, chopped
2 spring onions, chopped
1 tablespoon sherry vinegar
1 small red chilli, (seeds removed for a milder sauce)
1 tablespoon capers
1/2 teaspoon cumin seeds
60ml vegetable oil
60ml extra-virgin olive oil

Method

  1. Place all of the ingredients except the oils in a blender or food processor and blend until finely chopped.
  2. With the motor running, slowly pour in the oils until well combined. Season to taste.
Tags:
Vegan
Plant-based
Vegetarian
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