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I’m mostly a whole foods plant based vegan but I do eat oil or packaged vegan cheese once in a while because without it I find it hard to maintain a healthy weight. In college I went full whole foods plant based for about 6 months and lost too much weight. While it is 100% possible to maintain a healthy weight eating seeds, nuts, avocado and other whole foods, I personally decided coconut oil and olive oil to be okay for my personal diet in moderation.

This herb oil is of my favorite addition to summer side dishes. You can use chimichurri over smashed or grilled potatoes. Mixed into potato salad. It is delicious s a dressing over your garden greens, or even smeared onto the bread of sandwiches.

I first encountered chimichurri at a local vegan fair when it was used in an Argentinian sausage sandwich. I was happy to learn it was an easy blender recipe and that it keeps for weeks in the fridge.

Make this in about 5 minutes today and enjoy it in various recipes all summer long.

Chimichurri Recipe


1 bunch of parsley
1 sprig of rosemary
1 sprig of thyme 

2 cloves of garlic
Salt and pepper to taste
½ cup (or more) good quality olive oil
Salt and pepper to taste

Pulse the ingredients in a blender until smooth and spreadable but some leafs of parsley remain.
The texture is to your preference, and the oil quantity as well. You can make this with regular vegetable oil but it won’t be as delicious or nutritious. An extra virgin or cold pressed olive oil is preferred.

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