Creamy Chimichurri Sauce + a Video
Creamy Chimichurri Sauce + a Video might be just the South American recipe you are searching for. One serving contains 128 calories, 4g of protein, and 10g of fat. This recipe serves 7 and costs $1.01 per serving. 42 people were impressed by this recipe. A couple people really liked this sauce. It is a good option if you're following a gluten free and dairy free diet. A mixture of almond milk, red pepper flakes, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 5 minutes. It is brought to you by Food Faith Fitness. With a spoonacular score of 97%, this dish is tremendous. Lentil, Kale & Sweet Potato Empanadas with Creamy Chimichurri Sauce, Steak with Chimichurri Sauce (Carne con Chimichurri), and Bistec Argentino al Chimichurri (Steak with Chimichurri Sauce) are very similar to this recipe.
Servings: 7
Preparation duration: 5 minutes
Ingredients:
1/2 - 3/4 cup Unsweetened Almond Milk ***
2 cups Roughly chopped cilantro, loosely packed
2 Tsps Garlic, minced
Zest and juice of 1 large lemons
2 Tbsp Fresh oregano leaves
1 cup Roughly chopped Italian parsley, loosely packed
1/4 tsp Red pepper flakes, or to taste *
1 cup Roasted cashews, covered in water and soaked overnight ** (140 grams)
Salt and pepper to taste
Equipment:
blender
Cooking instruction summary:
In a high-powered blender (I used my Blendtec) add the cilantro, parsley, oregano leaves, garlic and the lemon zest. Blend until broken down, scraping the sides down as necessary.Drain the soaked cashews and then add them into the blender along with the lemon juice and 3/4 cup almond milk. Blend on the highest speed until the sauce is smooth and creamy, about 1 minute or so, scraping down the sides as necessary. If you want a thinner sauce, add in a little bit more milk.Season to taste with salt and pepper, and adjust level of spiciness if needed.Pour on ALL THE THINGS.
Step by step:
1. In a high-powered blender (I used my Blendtec) add the cilantro, parsley, oregano leaves, garlic and the lemon zest. Blend until broken down, scraping the sides down as necessary.
2. Drain the soaked cashews and then add them into the blender along with the lemon juice and 3/4 cup almond milk. Blend on the highest speed until the sauce is smooth and creamy, about 1 minute or so, scraping down the sides as necessary. If you want a thinner sauce, add in a little bit more milk.Season to taste with salt and pepper, and adjust level of spiciness if needed.
3. Pour on ALL THE THINGS.
Nutrition Information:
covered percent of daily need
