Easy Vegan Chimichurri Sauce with Parsley, Oregano, Garlic, and Lime
By Isabella Quinn
Prep
10 min
Total
10 min
Servings
8
Level
Easy
Choose a fresh bunch of flat-leaf Italian parsley to make a vegan chimichurri sauce․ Flat-leaf Italian parsley is less strongly flavored than other types of parsley and can be used to make chimichurri sauce․ Chimichurri is an Argentinian sauce made with parsley‚ oregano‚ garlic‚ lime juice‚ and olive oil․
Fresh oregano is listed as an ingredient because it has a stronger flavor than dried oregano‚ which is also listed as an ingredient․ Lime juice adds tartness; red wine vinegar is a substitute․ Extra-virgin olive oil helps hold the chopped herbs together so they can be easily scooped up with a spoon․ Chili peppers and red pepper flakes add some spiciness․ Grated garlic adds garlic flavor to the oregano rather than large pieces of raw garlic․
Mix parsley‚ oregano‚ oil‚ chili‚ and lime juice or vinegar in the sauce to the desired texture‚ or chop parsley and oregano with a knife for a coarser texture․ The parsley and oregano should be well combined with oil․ Risks associated with chopping the herbs by hand include garlic pieces‚ which the recipe says can be bitter and unpalatable when raw․
Use chimichurri sauce as a topping or marinade for tacos‚ bread‚ vegetarian veggie burgers‚ vegan steaks‚ roasted vegetables‚ sweet potatoes‚ and pizza․ Tips for making chimichurri in advance and storing it in a sealed container are provided with the recipe․ Another option is to freeze chimichurri in ice cube trays for later use․
Why you'll love this recipe
- Flat-leaf parsley is a key ingredient in this sauce, Fresh parsley can be combined with just a few other ingredients to make a tasty sauce․
- Fresh oregano adds fresh oregano flavor, Dried oregano can be used in place of fresh oregano where the recipe instructs you to use fresh oregano․
- Items containing finely grated garlic are part of a serving of herbs․
- Finely grated garlic is added to the herb mixture after processing, Unprocessed garlic is not present in the herb mixture․
- Lime juice and red wine vinegar are acidic substitutes for other ingredients․ You might use them to add lime flavor or use a pantry vinegar already on hand․
- A small amount of optional chili peppers and crushed red pepper helps highlight parsley and oregano flavors and adds adjustable warmth․
- The sauce can be used for more than one meal‚ as other uses suggested in the recipe include tacos‚ sandwiches‚ hamburgers‚ grilled vegetables‚ sweet potatoes‚ and pizza․
Ingredients
- •1 bunch flat-leaf Italian parsley (leaves only; or a cilantro-parsley mix)
- •2 tbsp oregano leaves (preferably fresh; dried oregano may be substituted)
- •1 lime (juiced; or use 2 tbsp red wine vinegar)
- •½ cup extra-virgin olive oil
- •4 cloves garlic (finely grated)
- •½ chili pepper (optional)
- •1 pinch red pepper flakes
- •1 pinch sea salt (to taste)
Instructions
- 1
Add the parsley, oregano, olive oil, chili pepper, and lime juice or vinegar to the bowl of a food processor or blender.
- 2
Process until combined and as smooth as you like, or use a sharp knife to chop the herbs on a cutting board.
- 3
Transfer the sauce to a bowl or jar and stir in the grated garlic and red pepper flakes.
- 4
Season to taste with sea salt and more lime.
- 5
Store in the refrigerator in a tightly closed jar or container, or freeze for later use.
FAQ
Nutrition (per serving)
Calories
128
Fat
13g
Carbs
2g
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