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Chimichurri sauce is one of my favorite condiments for bringing a little heat and adding tons of flavor to just about any dish, but of course especially seitan! Try using it as both a marinade (after the first cook) and a topping for the ultimate vegan steaks!

Ingredients
Directions
Add all of the ingredients except for the olive oil to a food processor and blend until finely minced, scraping down the sides as necessary. Start with 1/3 cup of olive oil and blend until everything comes together as a sauce. Add additional oil if it's not coming together as needed.
I recommend making this at least a day ahead of when you're planning to use it, if not a few or even more to give the flavors time to develop. It should last in the fridge in a tightly-sealed container for about a month, but the flavors will peak in about a week.
Ingredients
Directions
Add all of the ingredients except for the olive oil to a food processor and blend until finely minced, scraping down the sides as necessary. Start with 1/3 cup of olive oil and blend until everything comes together as a sauce. Add additional oil if it's not coming together as needed.
I recommend making this at least a day ahead of when you're planning to use it, if not a few or even more to give the flavors time to develop. It should last in the fridge in a tightly-sealed container for about a month, but the flavors will peak in about a week.
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