Chimichurri is a green sauce, originally from Argentina, that is traditionally used as an accompaniment to grilled meats. It is somewhat similar to pesto, though doesn’t contain any nuts or cheese, and is by default a vegan sauce.
Most versions contain chopped parsley, oregano, garlic, pepper, chili flakes, olive oil and red wine vinegar. This recipe courtesy of Manuel Villacorta from Whole Body Reboot replaces the green component with cilantro and substitutes sacha inchi oil instead of olive oil for an omega-3 boost.
By volume sacha inchi has more than 48 percent omega-3s – that’s more than 84 percent of the recommended daily intake of total essential fatty acids. And those highly concentrated omega-3s fight disease-causing inflammation.
Chimichurri sauce offers a healthy way to infuse a lot of flavor into vegetable dishes. Here are a few ideas of how to use it:
- Salad dressing.
- Dip for raw vegetable crudites.
- Top sliced tomatoes with chimichurri sauce.
- Drizzled over grilled or roasted vegetables.
- Garnish for raw or cooked vegetable soup.
- Simple sauce for pasta, kelp noodles or spiralized vegetables.
- Topping for baked sweet potato.
- Flavor booster for quinoa or brown rice.
- Mix with cashew or almond cheese.
As you can see it is quite a versatile sauce and it may become a staple in your kitchen. With a food processor it is also very simple to prepare.
- 1 bunch cilantro, roughly chopped
- 2 cloves garlic
- 2 teaspoons dried oregano
- 2 tablespoons white wine vinegar
- ½ cup sacha inchi oil (or olive oil)
- ½ teaspoon salt
- Put all the ingredients in the bowl of a food processor and process until smooth and homogeneous.
If you try this recipe let me know what you think. I’d love to hear about the different ways you like to use chimichurri sauce.