Description
This vegan chimichurri sauce is a flavor powerhouse that instantly improves everything you put it on. Fresh parsley and cilantro is mixed with garlic, vinegar and olive oil to create the perfect condiment.
Ingredients
Scale
- 4 cloves garlic, roughly chopped
- 1/4 cup red onion, diced
- 1 packed cup parsley
- 1/2 packed cup cilantro
- 2 Tbs apple cider vinegar
- 1 Tbs lemon juice
- 1/4 nutritional yeast
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp red pepper flakes
- 3/4 cup olive oil
Instructions
- Add garlic and red onion to a food processor and pulse until they are finely chopped.
- Then add the parsley, cilantro, vinegar, lemon juice, nutritional yeast, salt, pepper, and red pepper flakes to the food processor and blend until everything is smooth. Stop to scrape down the sides of the bowl as needed.
- With the processor running, drizzle in the olive oil until thoroughly combined.
- Transfer to a bowl and refrigerate until ready to use.
Notes
- If not using a food processor, finely chop everything by hand and add to a bowl before drizzling in the olive oil
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: sauce
- Method: no cook
- Cuisine: South American
Nutrition
- Serving Size: 2 Tbs
- Calories: 137
Keywords: vegan, chimichurri, sauce, parsley, condiment, gluten-free, dairy-free