5 Minute Chimichurri Sauce
Use this sauce everywhere you want to take your dish up a notch. On a burrito or in a burrito bowl, on tacos such as my jackfruit tacos, on a vegan seitan steak, on roasted veg, on a tofu scramble, anywhere and everywhere you like!
Servings: 4 (makes about ½ cup)
Ingredients
- 1 cup fresh cilantro (1 large handful)
- 1 cup fresh parsley (1 large handful)
- ¼ cup red onion (about ¼ of an onion), chopped*
- ¼ cup olive oil (substitute aquafaba for oil-free)
- 2 cloves garlic, minced*
- 2 tablespoons lime juice (1 lime)
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Add all of the ingredients to a small blender, food processor, or use an immersion blender. Blend everything together, stopping to scrape the sides as needed. I prefer a sauce with lots of visible texture, but if you prefer a smoother sauce, feel free to blend to the desired consistency.
Notes
*If you don't want to chop the onion and garlic by hand, just add them to the blender first and pulse a few times until chopped. Then add all of the remaining ingredients.
**135 calories per serving for the olive oil version. 19 calories per serving for the aquafaba version. There are 4 servings in this recipe.
Nutrition
Calories: 135kcal | Carbohydrates: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 127mg | Vitamin A: 1570IU | Vitamin C: 24.8mg | Calcium: 27mg | Iron: 1.1mg
Find it online:
https://itdoesnttastelikechicken.com/5-minute-chimichurri-sauce/