This Easy Chimichurri Sauce is a slightly spicy, tangy, and herb-filled sauce that can be used as a sauce or topping for tofu, tempeh and much more. Also use it as a marinade!
Chimichurri sauce is generally used to add flavor to meat (think steak, chicken). But in our opinion, there are other (and better, healthier) options.
Add a spoonful of this sauce on baked tofu (or air fried tofu), to grilled veggies (portobello mushrooms are a must), use it to marinate tempeh, on pasta, or as a dip for crusty bread, or heck, we’ve even used it as a sandwich spread. As you can see, there are SO many uses for this delicious sauce.
And not only is this chimichurri recipe amazingly tasty, but it’s also super cheap and easy to make!
WHY WE LOVE THIS CHIMICHURRI SAUCE RECIPE:
- It’s insanely easy! Add everything to the food processor and blend. Boom. That’s it.
- It’s unique. This is not your average green sauce. It looks like a pesto, but the red wine vinegar, parsley, and shallots give it a tangy taste different than any other sauce you’ve experienced. And the red chili flakes give it just a hint of a spicy kick.
- It works as a sauce AND a marinade. This recipe is double duty. Spoon it over your favorite foods, or let it marinate for a day or two. Either way, the flavor is on point.
- It’s naturally vegan. No substituting required. This classic recipe is already vegan so that’s a winner in our book.
- It’s cheap to make. Just a few simple ingredients (see photo below) and you have yourself a fancy sauce that didn’t hurt your wallet.
- It has a cool name. Anything that starts with chimi and ends with churri has to be cool right?
- Parsley– Make sure to use flat-leaf parsley (also called Italian parsley) for this recipe. Flat-leaf parsley will add a great herbal flavor without overwhelming this dish. It also has a more robust flavor than curly parsley.
- Oregano– we like fresh oregano for this recipe, but you can also use fresh cilantro leaves and it’s just as good!
- Maple Syrup– Add a tiny bit of maple syrup to this sauce to help balance the flavor and make it a little less acidic-tasting. Feel free to omit if you want a stronger flavor profile.
- Oregano– We chose fresh oregano for this recipe, but feel free to swap it for cilantro if you have it on hand.
STEP-BY-STEP RECIPE INSTRUCTIONS:
To make this recipe, it’s very simple. To a food processor, add the minced garlic, olive oil, shallot, parsley, oregano, vinegar, salt, red pepper flakes and maple syrup. Process until blended and smooth to your liking.
Note: You may need to stop the food processor and scrape the ingredients down the side and blend again, to ensure all ingredients are blended thoroughly.
Remove the sauce from the food processor using a spatula, and transfer to a small bowl.
This recipe makes 3/4 cup of chimichurri sauce. Use this sauce on top of baked tofu, tempeh, grilled vegetables, and much more.
TO USE AS A MARINADE:
Make the sauce per the recipe as-is, then add roughly 1/2 cup water to the sauce; stir. Place the items you will be marinating (sliced tofu or tempeh, or vegetables) in an even layer and cover with the sauce. Let soak overnight for best results.