Chimichurri
8 ingredients · 5 minutes· 6-8 servings
Not sure what to do with that big bunch of parsley? Make chimichurri!
This is my favourite topping for grilled meats & fish. You can also use it as a dressing for veggies & salads. It’s easy, adds flavour & brightness to a meal.
Parsley is packed with antioxidants & immune-boosting vitamins that help to slow the aging process & fight inflammation. Did you know that parsley is a natural diuretic that can help to relieve water retention & UTI’s? It also stimulates the production of bile, which is key to digesting fats & absorbing the fat-soluble vitamins D, E, A & K which are critical to our health.
The benefits of this chimichurri do not end there! Both parsley & garlic have antimicrobial properties that help to knock out pathogens, bacteria & candida, which are common causes of gas, bloating, constipation & loose stools.
Chimichurri adds brightness & flavour to grilled meats & veggies!
Directions
Combine all of the ingredients into a bowl. Ideally, let it sit for at least 15 minutes to allow the flavours to release.
This is a great topping for grilled, roasted or fried meats. Or you can use it as a dressing for veggies or salad. Store leftovers in an airtight container in the fridge. Let it sit at room temperature for a few minutes before serving.
Ingredients
½ cup extra virgin olive oil
2 tbsp red wine vinegar
½ cup chopped parsley
2 cloves garlic, minced
1 tsp red chili flakes
¾ tsp dried oregano
1 tsp sea salt
½ tsp black pepper
Notes
How to Serve - This is a great topping for grilled, roasted or fried meats. Or you can use it as a dressing for veggies or salad.
Switch it Up - Use lemon juice instead of red wine vinegar. You can also use a combination of any fresh herbs - cilantro & oregano both work beautifully in this. And you can swap the dried chili flakes for a fresh chili.
