Vegan Recipe: Spinach Chimichurri Sauce
Inspired by the classic chunky green sauce of parsley and garlic, I created this variation.
It uses chili peppers and spinach as the base. So it has a grassy backbone with a gentle, smoky heat.
The chilis are cooked enough and deseeded, so that the heat is not intense. Instead you get a lot of their fruitier qualities.
It also varies from classic chimichurri in that it is a smooth sauce that works better mixed in with vegetables and salads.
3 Cloves Garlic
2 Cups Spinach
1 3/4 Cups Water
1 Tbl Canola Oil
1 1/2 Tbls Salt
1 Tsp Black Pepper
In a small sauce pot, add the chilis and salt. Cook over medium heat until the chilis begin to char. Add the oil, cover the pot and continue to cook them down for 3 more minutes. Add the garlic, re-cover and continue cooking 3 more minutes.
Carefully pour in the water and scrape off any stuck on bits to incorporate.
Simmer covered over medium low heat for 5 minutes.
Wilt the spinach in the microwave for 1 minute.
Add to the small sauce pot, re-cover and simmer 10 minutes.
Pour the mixture into a pitcher blender. Add the black pepper. Let cool uncovered for 5 minutes.
Puree until smooth.