Chimichurri Vinaigrette is an Argentine sauce typically consisting of fresh herbs, an acid such as vinegar or citrus, and oil. This recipe uses liquid aminos to add savory flavor while limiting salt as we get enough salt from other sources. This sauce can be stored in the fridge in an airtight container for up to 10 days and in the freezer for up to 3 months. Use this chimichurri vinaigrette on cooked meats, raw and cooked vegetables, as a salad dressing, and more! This recipe makes about 1 ½ cups.
Ingredients (Makes 1 1/2 cups)
- 1 t garlic
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 2 lemons
- 1 t liquid aminos
- 1/2 C olive oil (extra virgin or regular)
- Mince garlic, cilantro, parsley, and green onions. The finer the mince, the smoother the sauce.
- Place herbs, garlic, and onions in a small mixing bowl and add the zest and juice of the lemons, olive oil, and liquid aminos.
- Mix well.
Alternatively, you can use a food processor to speed your prep. Pulse all ingredients except oil until minced fine. The finer the mince, the smoother the sauce. Then add oil and liquid aminos and pulse until combined. Enjoy!
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