Hearing about a sauce that is used predominantly on meats and sea foods can cause is interest among vegetarians, especially when that sauce is Chimichurri.
This Argentinean delicacy dates back many hundreds of years to the failed English occupation of Argentina and is most commonly used as a dip for corn chips or as a sauce for steaks and sausages.
But as times change, so too has the use of Chimichurri.
You will find many people using it as a marinade for prawns and fish and even as a dipping sauce for more modern cuisines like 'pigs in a blanket'.
Chimichurri is so versatile that it can also be used in many vegetarian dishes.
The point of Chimichurri is to use what you have and to make it your own; this is why no two recipes are the same.
Even one passed down from family member to family member will change based on the available ingredients and the level of garlic or spice enjoyed by the receiving party.
To use Chimichurri for vegetarian means, keep reading and you will find a few new spins to this classic recipe.
One of the main ways that vegetarians are using Chimichurri is as a pasta sauce.
Many people say that "true" Chimichurri sauce should be quick thick and you should be able to eat it with a spoon, but by pureeing or chopping the ingredients a little more or adding extra olive oil or water you can turn this dipping sauce into a pasta sauce.
Chimichurri is a cold sauce and it best when used on a cold pasta dish rather than on a hot one.
Cook up both the pasta and the Chimichurri the night before you will be using them and keep them both in the fridge.
Classic Chimichurri users state that you should not serve the sauce unless it has been sitting for over 24 hours, but many people prefer that it only sits for between 4 or 8.
The prolonged time is to make sure that all of the ingredients seep into one another.
Once you have let them sit, mix the pasta and the sauce together and you will have an excellent and healthy lunch or side dish that will be loved by vegetarians and meat-lovers alike.
You can also use the sauce as a pizza base.
Make a change to the traditional pizza dish by placing the Chimichurri onto the pizza base rather than tomato paste.
The sauce is so flavour-packed that you don't need to add a lot extra to it, but of course you can experiment with a Chimichurri and potato or Chimichurri and prawns.
There are a lot of other uses for this delectable sauce, so look around and give them all a try.
This Argentinean delicacy dates back many hundreds of years to the failed English occupation of Argentina and is most commonly used as a dip for corn chips or as a sauce for steaks and sausages.
But as times change, so too has the use of Chimichurri.
You will find many people using it as a marinade for prawns and fish and even as a dipping sauce for more modern cuisines like 'pigs in a blanket'.
Chimichurri is so versatile that it can also be used in many vegetarian dishes.
The point of Chimichurri is to use what you have and to make it your own; this is why no two recipes are the same.
Even one passed down from family member to family member will change based on the available ingredients and the level of garlic or spice enjoyed by the receiving party.
To use Chimichurri for vegetarian means, keep reading and you will find a few new spins to this classic recipe.
One of the main ways that vegetarians are using Chimichurri is as a pasta sauce.
Many people say that "true" Chimichurri sauce should be quick thick and you should be able to eat it with a spoon, but by pureeing or chopping the ingredients a little more or adding extra olive oil or water you can turn this dipping sauce into a pasta sauce.
Chimichurri is a cold sauce and it best when used on a cold pasta dish rather than on a hot one.
Cook up both the pasta and the Chimichurri the night before you will be using them and keep them both in the fridge.
Classic Chimichurri users state that you should not serve the sauce unless it has been sitting for over 24 hours, but many people prefer that it only sits for between 4 or 8.
The prolonged time is to make sure that all of the ingredients seep into one another.
Once you have let them sit, mix the pasta and the sauce together and you will have an excellent and healthy lunch or side dish that will be loved by vegetarians and meat-lovers alike.
You can also use the sauce as a pizza base.
Make a change to the traditional pizza dish by placing the Chimichurri onto the pizza base rather than tomato paste.
The sauce is so flavour-packed that you don't need to add a lot extra to it, but of course you can experiment with a Chimichurri and potato or Chimichurri and prawns.
There are a lot of other uses for this delectable sauce, so look around and give them all a try.