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!
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html