Chimichurri (Verde) Sauce

Chimichurri (Verde) Sauce

vegan ~ plant-based ~ dairy-free ~ egg-free ~ gluten-free

Makes: about 2 to 2 1/2 Cups
Total Time: 10 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Chimichurri (Verde) Sauce

Mmm… This Chimichurri Sauce can typically be used as a marinade. However, it is the perfect addition to top rice and veggies. You must try this on some potatoes or mushrooms. Also, this makes the perfect sauce on top of rice and beans! Check out the picture below. This Chimichurri (Verde) Sauce is insanely good. The garlic and herbs in this sauce is perfect tossed with gnocchi and also used in a bean salad. You will literally want to put this on everything! I really hope you try this flavor-bomb! Enjoy!

Check out these recipes I used this on!

Gnocchi & Sausage Chimichurri

Black-Eyed Chimichurri Bean Salad

The flavors!

First, I’ll say that I absolutely love garlic. For me, the more garlic the better. I definitely think that is genetic, lol! The other best thing about Chimichurri (Verde) Sauce is that you do not have to cook it. All the flavors from the Basil, Parsley, Cilantro and Scallions mix perfectly with the vinegar(s) and of course, the garlic. The freshness of this sauce is pure perfection.

Ingredients:

2/3 Cup Extra Virgin Olive Oil

7 Garlic cloves

3 Scallions (white/light green parts only)

1 handful bunch of Fresh Parsley

1 small handful bunch of Fresh Cilantro

5 Fresh Basil Leaves

1/2 Tsp Crushed Red Pepper Flakes

1/2 Tsp Dried Oregano

1 Tbsp Chives (I used dried)

1/4 Cup Vinegar

1/4 Cup White Wine Vinegar

1/3 Cup Water

1 Tsp Black Pepper

1/2 Tbsp Salt

1/2 Tbsp Sugar

Directions:

-Trim the ends of your scallions, parsley, and cilantro. Then peel the garlic cloves.

-To a high-speed blender such as a Ninja Blender or Nutribullet – add all your ingredients. Blend all ingredients together until combined.

-Place Chimichurri Sauce in an airtight container.

-Refrigerate leftover sauce for about two to three days. Enjoy!