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Oil Free Chimichurri Sauce

Makes 1 cup
Author: Molly Patrick

Ingredients

  • 1 gently-packed cup cilantro leaves (some stems are okay / 20 g)
  • 1 gently-packed cup flat-leaf parsley leaves (some small stems are okay / 20 g)
  • 5 rounded tablespoons ripe avocado (about 100 g)
  • 2 tablespoons coarsely chopped green onion (discard root end)
  • 2 small garlic cloves, roughly chopped
  • 3 tablespoons water
  • 3 tablespoons red wine vinegar
  • 1/2 tablespoon dried oregano
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (about 5 turns)
  • 1/8 teaspoon cayenne powder

Instructions

  • Place all of the ingredients into your food processor bowl and blend well, scraping down the sides of your bowl as needed, until super creamy and smooth.
  • Store in an airtight container in your fridge. 

Notes

Click here to pick up the recipe for the perfectly baked tempeh pictured in the last photo.