I have to admit – my first run in with a Chimichurri Sauce was after I was vegan with the recipe “LA-Style Chimichurri Tacos” by Chloe Coscarelli. If you haven’t made – please do. It’s a different sauce than the one I make here since it has lime and agave, which is absolutely delicious! But I find myself wanting my food less and less sweet. Another thing my husband and I do not have in common. He loves things sweet, and I want savory, salty, and tart. Which, come to find out, is kind of hard as a vegan. Well what I consider sweet…
I try to make everything more tangy or savory but there is always something that is sweet in my meals. I made baked potatoes the other day and used golden potatoes and they were super sweet – delicious, but sweet. I sauteed kale with lemon juice and garlic, and it tasted sweet! While everyone else loved it, they say it tasted a little bitter and tart, but for me – sweet. I eat almonds, and they taste sweet. I make a veggie sandwich and it has some shredded carrots and all I can taste are the sweet juicy carrots! I’m not saying I’m not enjoying these things. And it’s nice to know my taste buds have changed and things that some people consider bitter or tart, I can taste the sweetness in them, but come on!
Now that I’m done with my little rant… I love the chimichurri sauce I originally tasted, but I don’t want the added juice and agave. Just the herbs, vinegar, and garlic will be fine enough. Which come to find out is really what a chimichurri sauce is. For those that don’t know or haven’t tried it, chimichurri sauce is a raw green or red sauce used for grilling meats in Argentinian cuisine. The main ingredients are fresh herbs, garlic, oil and vinegar. The herbs usually are parsley and oregano, but I’ve seen cilantro, a little mint, etc. in different recipes as well. So it’s more or less a marinade or a sauce you can put on top of your meat, or in my case, beans.
So to jazz up your next pot of rice and beans, try stirring this into it once it’s cooked! And yes… I’ll be using this for something I’ll be posting next week.
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 4 Tbsp red wine vinegar
- 4-6 cloves garlic
- 2 tbsp fresh oregano
- 1 tsp red pepper flakes (optional)
- 1/2 cup olive oil
- Salt and Pepper
- Blend the parsley, cilantro, vinegar, garlic, oregano, and olive oil together.
- Add salt and pepper to taste. Transfer to bowl.
- Stir in red pepper flakes. Refrigerate until used, or use right away as a marinade.