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The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here.

Chimichurri is an Argentinian condiment made by blending fresh herbs and other seasonings—no cooking involved. It’s traditionally served as a dipping sauce for empanadas. I sometimes add kale to this recipe, which adds another nice layer of flavor in addition to bulking it up with green vegetables. If you want to try it that way, add two leaves of kale, stems removed and discarded, to this recipe. Use as a dipping sauce with empanadas, tortilla chips, or bread, or spoon into grain bowls, soups, and salads.

Chimichurri

By Darshana Thacker,

Ingredients

  • 2½ packed cups fresh curly or flat-leaf parsley leaves and stems
  • 1½ packed cups fresh cilantro leaves and stems
  • 2 tablespoon white wine vinegar
  • 1½ teaspoons fresh lemon juice
  • 4 medium garlic cloves
  • 1 jalapeño pepper, seeded (optional)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Sea salt to taste

Instructions

  1. Combine all the ingredients in a food processor.
  2. Add ½ cup water and pulse until the herbs are finely chopped, adding more water as necessary to make a loose, spoonable sauce.
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Gracie5 months ago
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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.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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