Chimichurri sauce is versatile, vibrant, and packed full of herbed flavor!
Try it on top of white fish such as cod, haddock, or pollock for a protein-packed and nutrient dense dinner.
Check out the recipe below! 👇
Chimichurri Sauce (makes 1 cup)
DIETARY: Plant Based
TOTAL TIME: 15min plus 1 hour of resting
½ cup Italian parsley leaves from one bunch
3 large garlic cloves
1 medium jalapeño, ribs and seeds removed
½ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
¾ teaspoon sea salt
½ teaspoon coarse ground black pepper
- Finely mince parsley, garlic, and jalapeño pepper and place in a small mixing bowl.
- Stir in olive oil, red wine vinegar, oregano, salt, and pepper.
- Allow sauce to rest for 1 hour to allow flavors to develop before using.