Chimichurri sauce

Parsley and Cilantro

In springtime, it’s mostly the stems of things that are in season, so this is a good way to make those stems into something delicious. You can use this chimichurri sauce as a dip for crackers or bread, or as a sauce on pork tenderloin or noodles, or in place of tomato sauce on pizza.

How to make Chimichurri:

In a food processor, mince half an onion and three cloves of garlic. Add 1/4 cup of vinegar, a pinch of salt, and however much red pepper flakes you want. Add a generous bunch of parsley (at least two cups) and the same amount of cilantro. Pulse until it is all a green sauce. Add 1/4 cup of olive oil, or more if you want it runnier.


Vegetarian or vegan?

Naturally vegan. Enjoy!

How long will chimichurri keep?

You should freeze whatever you don’t use immediately, so it will taste fresher when you defrost it. Frozen, it will last until next spring. To defrost it, either leave it on the counter for a few hours, or microwave it for a minute. Take it out of the tupperware before you microwave it, and put it in a microwave safe ceramic bowl.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

Leave a comment