Lunch/Dinner Idea: Bold Chimichurri-Inspired Herb Sauce and Pappardelle

by @thevegan8 ðŸ’š Recipeâ €
Ingredientsâ €
1 lightly packed cup (22g) fresh parsleyâ €
3/4 lightly packed cup (15g) fresh cilantroâ €
4 tablespoons (60g) waterâ €
2 tablespoons (30g) fresh lemon juiceâ €
1 tablespoon (15g) apple cider vinegarâ €
1 tablespoon (15g) dark balsamic vinegar (really gives depth of flavor!)â €
2 large garlic cloves (9g)â €
1/4 cup (40g) raw unsalted pumpkin seedsâ €
1 tablespoon dried oreganoâ €
1/8 teaspoon cayenne pepper (optional)â €
1/2 teaspoon salt and 1/4 teaspoon black pepperâ €
â €
How to make:â €
Add all of the ingredients to a high-powered blender and blend, starting slow and increasing speed, until smooth. Scrape down the sides a couple of time and blend until completely smooth. Add and adjust cayenne as needed. I found 1/8 teaspoon to be perfect.â €
I have used this as a dipping sauce for french fries and it’s fabulous or also over this pappardelle pasta. 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! Enjoy! 

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