Chimichurri Sauce

You can add this classic Argentinian sauce to freshly cooked concentrated protein. I love that this sauce is uncooked and provides a big punch of bitter bioactives.

2 cups fresh Italian parsley
2/3 cup fresh mint leaves
2 TB fresh oregano
1 small shallot, diced
2 TB capers
3 cloves of garlic
1 tsp red pepper flakes
2 TB red or white wine vinegar
2 TB lemon juice
1/4 tsp salt and pepper
2/3 cup olive oil

Add all ingredients except olive oil to a food processor and pulse to blend. Scrape down the sides of the bowl and then start blending again while slowly streaming in olive oil until it gets well combined. This sauce can be poured over your protein right before serving.

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