Meet your new favorite condiment! 🤩 Chimichurri is a tangy, herby South American marinade and table accompaniment. You probably last enjoyed chimichurri at an Argentinian steakhouse in your pre-vegan days. But there’s a myriad of plant-forward ways to put the condiment to use 😋 And you know what? It’s made from pantry staples, so you can probably whip up a batch after watching this Reel! Here are a few of our favorite ways to use chimichurri:

1. Generously spooned over choripánes, a popular Argentinian sausage dog and street food. We love to use Beyond Sausage for choripánes. (Stay tuned for the upcoming Reel!)
2. As a dipping sauce for plantain chips. Skip the potato chips with your sandwich and give this combo a try instead 🍌
3. As an overnight marinade for pressed tofu, to be baked and devoured the next day.
4. Thinned out with more extra virgin olive oil, whisked with more salt and pepper, and then used as a salad dressing (not shown).

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
3/4 cup parsley
1/2 cup red wine vinegar
12 garlic cloves
1/2 cup fresh oregano
1 tbsp red pepper flakes
1 cup extra virgin olive oil
Kosher salt & freshly cracked black pepper, to taste

𝗠𝗘𝗧𝗛𝗢𝗗
Buzz up all the ingredients in a food processor and season with salt and pepper, to taste. Enjoy!

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