Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Sounds delish. I love how you added the jalapeño pepper. That’s quite a twist! I’m a bit more of a traditional girl, love this chimichurri recipe. Give it a try! Best
In Argentina, we don’t use chimichurri as a dipping sauce for empanadas. Though it goes great with empanadas, that is something I have only seen in America. We use it as sauce for grilled meats. I like your recipe. Cheers 🙂
How do you think this would taste over a baked sweet potato? We were served chimichurri over a sweet potato at a wedding, sure it had oil, but it was really good.