Easy
20 MIN
Fresh herbs are the stars of this bright and zesty Argentine sauce. This version, dubbed Charlie's after the chef's nickname, makes a great condiment for vegetables, fish, chicken and empanadas. It can also be used to create a tasty variation on aioli.
Ingredients
SERVINGS: 1 Cup(s)
- 2 cloves garlic
- 1/4 small red onion
- 1 bunch fresh flat leaf parsley, chopped
- 1 bunch fresh cilantro, chopped
- 1/2 cup fresh oregano, chopped
- Juice from ½ lemon
- 1 tablespoon red wine vinegar
- 2 tablespoons white wine vinegar
- 1/2 cup olive oil
- 2 tablespoons water
- Zest of 1/2 lemon
- Salt and pepper, to taste
- 1 teaspoon red pepper flakes
For the Chimichurri Aioli
- 1 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- Salt and pepper
- 5 tablespoons Chimichurri Sauce
Instructions
1. Add garlic and onion to the bowl of a food processor and pulse 2 or 3 times. Add herbs, lemon juice and vinegars and blend.
2. While the food processor is running, slowly drizzle in olive oil to emulsify. Add water, lemon zest, salt and pepper to taste and blend until smooth.
3. Stir in red pepper flakes. Refrigerate until ready to use.
CHIMICHURRI AIOLI
1. In a medium bowl, mix together mayonnaise, mustard, salt and pepper.
2. Add chimichurri and mix well. Refrigerate until ready to use.
