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Chimichurri

Chimichurri screams summer sauce. I love to slather it on halibut or chicken, then cook it either on the grill or cast iron skillet, chop it up and then slather more on. Steak eaters have at it too! Or toss on veggies and roast at 400º convection for 20 minutes. Or simply have it on hand to use as a side sauce for any plain protein or veggie. So so good!

 

Ingredients

  • 3/4 cup EVOO

  • 6 T red wine vinegar

  • 1 bunch Italian parsley – chopped

  • 1 bunch cilantro – chopped (can be replaced with Italian parsley)

  • 1 small shallot – diced, approx. 1 T

  • 2 garlic cloves – minced

  • 1⁄2 tsp red pepper flakes

  • 1 T dried oregano

  • 1 tsp Kosher salt

  • 1⁄4 tsp black pepper

Instructions

  • Set aside 2 T cilantro and 2 T parsley. Add all remaining ingredients to Vitamix. Blend lightly. Stir in remaining cilantro and parsley.

Makes: Approx. 2 cups. Use 1 cup for marinating three 6oz fish fillets or 1.5 lbs chicken and save 1cup for drizzle.

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.