Grilled bread with chimichurri anyone? For me this is breakfast, lunch or dinner.
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Chimichurri is the second green sauce I think everyone should know. (The first is salsa verde). It’s also vegan.
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Today Connor.cooks and I made Chimichurri together, a simple sauce to put on anything grilled. It’s origins are Argentinian and it’s mainly used for large cuts of meat at “asados”- Sunday meat grilling day in Argentina. The vinegar and herbs lighten steak dishes and provide the perfect flavor contrast and also help you to digest the meat better.
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Check out the IGTV video below to see our cooking session. Thank you Connor for sharing your recipe with us! And thank you to all who joined.
Give Connor a follow where he shows you how to grill all things. @connor.cooks See how he used this chimichurri sauce in his stories!
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We made similar recipes for chimichurri, but we each had our variations based on what we had in hand. Connor uses rice wine vinegar and added green onion to his. There’s not a big difference in taste. Use what you have and try this sauce. It’s very forgiving.
Chimichurri (vegan)
Ingredients:
- 1 bunch parsley, stems removed
- 1 bunch cilantro, stems removed
- 1 garlic clove
- 1 jalapeño
- ¼-½ cup olive oil
- 1-2 T red wine vinegar
- Good pinch of salt
Directions:
You can make in a food processor or by hand. I prefer by hand to get a bit more texture. Chop all ingredients finely and mix. Be generous on the olive oil. The herbs drink it up. Use right away with steak, roasted veggies or grilled bread.
It’s best used right away but can stay In the fridge 2-3 days. It will loose its content green color in the fridge but it’s still good to eat
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