CREAMY CHIMICHURRI
This flavor intense, nutrient dense blend is a beauty. The herb and spice combo is powerful. Pair it with sautéed, grilled or roasted foods or use in place of mayo, mustard or cheese. Use it as a dip for fries or thin with broth or wine and marinate tofu, tempeh mushrooms or eggplant before pan grilling or roasting, just be sure to set some aside for serving. It's truly perfect for Buddha Bowls as well and one of my favorite raw sauces. So, so good!
INGREDIENTS:
1/2 heaping cup each cilantro and parsley, roughly chopped
2 heaping tsp garlic, roughly chopped
1 inch piece ginger root
2 tsp Spanish paprika
1 tsp each ground cumin and coriander
¼ -1/2 tsp cayenne pepper or chili flakes
2 tsp organic lemon rind, grated
2 -3 tbsp fresh lemon juice
½ cup Olive Oil www.maisonorpee.com
Fine Grey Sea salt and Pepper, to taste
DIRECTIONS:
TERI’S TIPS:
This flavor intense, nutrient dense blend is a beauty. The herb and spice combo is powerful. Pair it with sautéed, grilled or roasted foods or use in place of mayo, mustard or cheese. Use it as a dip for fries or thin with broth or wine and marinate tofu, tempeh mushrooms or eggplant before pan grilling or roasting, just be sure to set some aside for serving. It's truly perfect for Buddha Bowls as well and one of my favorite raw sauces. So, so good!
- Sauce, Dip, Marinade, Spread
- Vegan, gluten, nut free, raw
- Prep time: 5 minutes
- Makes approx 1 cup
INGREDIENTS:
1/2 heaping cup each cilantro and parsley, roughly chopped
2 heaping tsp garlic, roughly chopped
1 inch piece ginger root
2 tsp Spanish paprika
1 tsp each ground cumin and coriander
¼ -1/2 tsp cayenne pepper or chili flakes
2 tsp organic lemon rind, grated
2 -3 tbsp fresh lemon juice
½ cup Olive Oil www.maisonorpee.com
Fine Grey Sea salt and Pepper, to taste
DIRECTIONS:
- Measure all the ingredients into a food processor and blend until you have a creamy mix. Taste and adjust seasonings to suit your taste-buds adding additional lemon juice if you prefer a more acidic sauce.
- Transfer the mixture to a small bowl and serve immediately however it’s best when it rests for a few hours or overnight allowing the flavors to intensify.
TERI’S TIPS:
- For a salsa like chimichurri finely chop the herbs and garlic and stir all the ingredients together instead or blending.
- This recipe is easily doubled and will keep for a week in the refrigerator.