Mmmm… this chimichurri sauce is so good- I forgot to shoot a good picture of it before I started to chow down… classic

This sauce of Argentinian descent is a great fresh topping for tofu steaks, veggies, or basically anything you put on the grill. My version is a little different from the traditional recipe, but I like a little spin on an original recipe any day of the week- especially when it involves the addition of cilantro. I used it to top some tofu steaks that I served alongside rice and black beans and a generously salted avocado- oh so good. 

Here’s what you need: 1/2 cup olive oil, 1/8 cup apple cider vinegar, 5 cloves of garlic, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp oregano, 1 tsp onion powder, 1/2 cup of fresh flat leaf parsley (stems removed- lightly packed), 1/2 cup of cilantro lightly packed, squeeze of fresh lemon juice (optional)

Here’s the plan: Place all items in a mini food processor or chopper (or large if you don’t have a small one) and blend until completely ground and smooth. Top your food, enjoy! It’s as easy as that!