As its fun-sounding name suggests, Chimichurri is a South-American sauce. Argentinian, to be more specific. It is jammed with herbs, and traditionally used as a condiment for grilled meat. Meat, schmeat. Boy, have we got some plant-based uses for chimichurri!
I've gone ahead and reduced the oil content by half, substituting vegetable stock to keep the flavour running high without the caloric density. But that's not the best thing about this sauce. It's the herbs. Herbs are among the highest anti-oxidant plant foods, with the power to reduce inflammation and even protect against DNA damage. Combining herbs as we have in this sauce only serves to increase their impact, as it boosts the bioavailability of some of these antioxidant compounds.
Now - how do we use this sauce when we don't plop it on a chunk of meat? You can roast vegetables in it, use it as a spread on sandwiches, wraps or burgers, thin it down as a salad dressing, drizzle it on a whole bowl, or add it to a dip like hummus to spice it up. There is nothing that isn't made better by a dollop of this chimichurri.
4 cloves garlic
4 cups coriander
4 cups parsley
10 spring onions, roughly chopped
1/2 cup lemon juice
1/2 cup red wine vinegar
1 tsp chilli flakes
2/3 cup extra virgin olive oil
2/3 cup vegetable stock
2 ice cube trays
1 large freezer bag
Pulse garlic in a food processor until minced. Add coriander, parsley, and spring onions; pulse again until chopped. Add lemon juice, vinegar, salt and chilli; blend
With machine running, slowly drizzle in oil and stock, scraping sides and blending until smooth
Spoon the chimichurri into an ice cube tray, covering with cling wrap to prevent icicles. Place in the freezer overnight.
Once frozen, transfer cubes into a freezer bag, label, and return to the freezer until required.