Chimichurri, if you’ve never heard of it, is an Argentinian sauce/condiment. Imagine if pesto and salsa got together and had a baby, it would resemble chimichurri.
With a base of parsley and cilantro, giving it its distinctive flavor. The addition of roasted garlic and onions give it an earthy flavor while remaining bright with just enough zing from a generous splash of vinegar.
The vegetables can be charred under the broiler or on the BBQ if you’ve got it lit. Then a quick whiz in the blender or food processor and you’re good to go.
While far from the traditional potato salad found at summer BBQs, pair this sauce with roasted potato wedges for a side dish packed with flavor. But its accompaniment isn’t relegated to potatoes alone, try it over grilled vegetables and tofu as well. (It’s also good over grilled meats and fish, but being vegan, you didn’t hear it from me.)
- 2 vine ripened tomatoes
- 5 cloves garlic, with skin still on
- 1 small bunch green onion, 6-7 onions
- 1 bunch cilantro, about 2 cups
- 2 bunches flat leaf parsley, 4 cups
- ¼ cup fresh oregano
- ¼ cup olive oil
- ¼ cup white wine vinegar
- ½ teaspoon salt
- 8-9 medium russet potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Preheat the broiler to high heat if your broiler has temperature settings.
- Line a large baking sheet with parchment paper and place the tomatoes, garlic cloves, and green onions on the pan in a single layer.
- Roast under the broiler until charred, turning them at least once, about 5 minutes.
- Remove from the heat and allow to cool until just cool enough to handle. Remove the cores from the tomatoes as well as any loose skin. Cut the roots off the green and onions and peel the paper skins off the garlic cloves.
- Add the charred vegetables to the blender or food processor along with the remaining ingredients and pulse until combined.
- Chimichurri can be stored in the fridge in an airtight container for 3-4 days.
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Scrub the potatoes under cold water with a vegetable brush to remove and loose roots and dirt.
- Cut potatoes in half lengthwise and then again into 4 wedges per half. Transfer to a large bowl and toss with the olive oil and salt.
- Arrange the wedges on the baking sheet in a single layer and roast for 30 minutes, turning the potato wedges halfway through.
- Transfer to a large bowl and serve with chimichurri on the side.