Description
This chimichurri sauce recipe uses a surprise ingredient to make it thick and creamy! It’s a super easy, paleo, vegan and Whole30-compliant addition to many meals!
Ingredients
- 2 cups Roughly Chopped Cilantro, Loosely Packed
- 1 cup Roughly Chopped Italian Parsley, Loosely Packed
- 2 Tablespoons Fresh Oregano Leaves
- 2 teaspoons Garlic, Minced
- ¼ teaspoons Red Pepper Flakes (or To Taste)
- 1 Large Lemon, Zest And Juice
- 1 cup Roasted Cashews, Covered In Water And Soaked Overnight
- ¾ cups Unsweetened Almond Milk, Or More As Needed
- Salt And Pepper, to taste
Preparation
In a high-powered blender (I used my Blendtec), add cilantro, parsley, oregano leaves, garlic and lemon zest. Blend until broken down, scraping the sides down as necessary.
Drain soaked cashews and then add them into the blender along with the lemon juice and almond milk. Blend on the highest speed until 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.
Notes:
1. Start with 1/4 teaspoon red pepper flakes, and then taste the sauce once it’s all blended up. If you want more heat, add more flakes! Alternately, if you’re super sensitive to heat, you may want to try it without them first!
2. I buy my cashews pre-roasted. If yours aren’t, stick them in a 400ºF oven for a few minutes, until lightly browned. Toasting the nuts really adds flavor!
3. Add almond milk to desired consistency.
