A Bold Chimichurri-Inspired Herb Sauce made parsley, cilantro, dark balsamic vinegar, apple cider vinegar, lemon juice, oregano and pumpkin seeds and 100% vegan, dairy-free, nut-free and oil-free! Perfect served over fries, buddha bowls, burritos or even pasta!
1tablespoon(15g) dark balsamic vinegar (really gives depth of flavor!)
2large garlic cloves9g
1/4cup(40g) raw unsalted pumpkin seeds
1/8teaspooncayenne pepper (optional but highly recommended for flavor depth and a kick)
1/2teaspoonsalt and 1/4 teaspoon black pepper
Add all of the ingredients to a high-powered blender and blend, starting slow and increasing speed, until smooth. You will need to scrape the sides a couple of times, as it will spatter up the sides. Blend until completely smooth. Add and adjust cayenne as needed. I found 1/8 teaspoon to be perfect, a nice kick of heat without being too spicy, but just delicious.
Chimichurri is very bold in flavor and known for the heavy herb flavor, tart from acidity and is typically used as a marinade or spooned over beef or other meats sometimes. So, basically, a very strong sauce to be used in smaller amounts. The same applies here with this recipe.
I have used this as a dipping sauce for french fries and it's fabulous and my favorite way to eat it! It is also good on pasta, but since it is such a strong sauce, a little goes a long way. It's basically similar to a pesto in flavor, but more acidic and a punch. It can be used in many ways and as a drizzle to bring alive any type of buddha bowl!
To make the cherry tomatoes over pasta, just add as many tomatoes as you like, cut in half, to a parchment-paper lined pan and bake at 375°F for 15-20 minutes until juicy and blistered!