Kale Chimichurri Recipe
A bold, garlicky plant-based chimichurri made with kale and parsley. Perfect as a sauce, dressing, or marinade for bowls, roasted vegetables, and tofu.
Serving Size 16 tablespoons
Equipment
- Ninja Blender Food Processor Jar
Ingredients
- 1 cup kale stems removed
- 1/2 cup fresh parsley
- 1/2 red onion small
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 cup extra-virgin olive oil
- Salt and black pepper to taste
Instructions
- Add the kale, parsley, red onion, garlic, vinegar, red pepper flakes, and cumin to a food processor.
- Pulse until finely chopped.
- With the motor running, slowly pour in the olive oil until the sauce is thick and cohesive.
- Season with salt and pepper to taste.
- Adjust thickness with a splash of water or vinegar if needed.
Notes
Store kale chimichurri in an airtight container in the fridge for up to 5 days.
The olive oil may solidify slightly when cold. Let it sit at room temperature for a few minutes and stir before using.
The olive oil may solidify slightly when cold. Let it sit at room temperature for a few minutes and stir before using.
