Homemade Chimichurri Sauce

My friend Jill brought me a huge bunch each of fresh parsley and cilantro from the farmer’s market. We had so much left over I thought this would be a great way to use it. I am going to freeze it in cubes in an ice cube tray so I can use it on tofu, tempeh and vegetables when I need a quick sauce/marinade for dinner.

These measurements make about 1 1/2 cups.

1 1/2 cups fresh parsley
1 1/2 cups fresh cilantro
6 garlic cloves, coarsely chopped
1 cup olive oil
1/2 cup red wine vinegar
1 teaspoon salt

Place everything in the blender and let it go until it is completely blended. Enjoy!

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