Green Peppercorn Chimichurri Sauce
This chimichurri sauce is made with fresh herbs and dried green peppercorns, which add a unique, slightly spicy flavor to this classic Argentinean sauce.
This recipe is quick and easy, with the use of a food processor.
This chimichurri sauce is the perfect accompaniment to grilled vegetables, tofu, or seitan, and it's also a great way to add a burst of flavor to any dish. Try it today and experience the delicious, tangy taste of our plant-based chimichurri sauce!
Ingredients
1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
2 tablespoons fresh oregano, chopped
4 garlic cloves, minced
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons dried green peppercorns
Salt and pepper to taste
Pinch red chili flakes
Preparation
In a food processor, combine the chopped parsley, cilantro, oregano, and minced garlic. Pulse until the herbs are finely chopped.
Add the red wine vinegar and olive oil to the food processor and pulse until the mixture is well combined.
Add the dried green peppercorns and sea salt to the food processor and pulse a few more times to incorporate them into the sauce.
Adjust to taste.
Transfer the sauce to a bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld together.
Once the sauce has had a chance to rest, give it a quick stir before using. Serve it alongside grilled vegetables, tofu, tempeh, seitan, or any other plant-based protein of your choice.
A Votre Sante’
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