Saturday, May 30, 2009


I'm not sure what the English translation for this sauce is - or even if there is one! - but it is the Chilean version of an Italian pesto or an Argentinian chimichurri. Although traditionally served over meat, you - dear vegan - will find it delicious stirred into rice or pasta, or use it as a spread on bread.

In a blender or food processor, combine 2 cups parsley leaves, 2 cups cilantro leaves (about 1 whole bunch of each), 3/4 cup chopped onion, 1/4 cup water, 1 tablespoon lemon juice, 1 teaspoon hot pepper sauce (I used the certified vegan Hot Stuff from the Wizard company; you could substitute 1 teaspoon crushed red pepper flakes if you prefer), 1/4 tsp. salt, 1/4 tsp. black pepper, and 2 minced garlic cloves.

Pulse until minced - you'll need to scrap down the sides of the blender with a spatula a time or two.

Cover and chill for one hour, then stir in 1 and 1/2 tablespoons olive oil just before serving. 2 tablespoons of the sauce are 40 calories.

Here it is stirred into rice!

cilantro $1.69
onion $0.41

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance