Creative Culinary Solutions

Chimichurri Sauce

This recipe is the solution for a speedy chimichurri sauce that can be made with pantry staples: no need for fresh herbs! Save money and reduce waste with this dry version of the Argentinian delight!

Difficulty: 5/20
Yield serving: 10
Preparation time: 5 minutes
Cooking time: 0 minutes
Chimichurri

Difficulty

5/20

Yield serving

10

Preparation time

5 minutes

Cooking time

0 minutes

Ingredients

  • 125 mL (1/2 cup) of
  • 125 mL (1/2 cup) of parsley flakes, dried
  • 125 mL (1/2 cup) of boiling water
  • 45 ml (3 tbsp) of red wine vinegar
  • 125 mL (1/2 cup) of olive oil

Preparation

  • In a bowl, mix together the Greek Booster and the parsley flakes.
  • Pour the boiling water on the parsley mix and mix well.
  • Add the red wine vinegar and mix well.
  • Slowly add the olive oil while whisking to emulsify the mix.
  • Let it sit for about 30 minutes, or until the parsley flakes have softened.
  • Serve on grilled meat, poultry, or fatty fish. Enjoy!

Serve on grilled meat, chicken, or fatty fish. Can even be used as the tasty foundation for a quinoa salad dressing, for example.

Ingredients

  • 125 mL (1/2 cup) of
  • 125 mL (1/2 cup) of parsley flakes, dried
  • 125 mL (1/2 cup) of boiling water
  • 45 ml (3 tbsp) of red wine vinegar
  • 125 mL (1/2 cup) of olive oil

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