Chimichurri Sauce
This fresh sauce is great on chicken, salmon or fish, or as a side on zucchini zoodles or spaghetti and sprinkled with Parmesan cheese.
Dovetailing Tip: When making this sauce, double the recipe. Save half to toss with zuchinni noodles for Meal 4, Chimichurri Zoodles.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | fresh italian parsley leaves, lightly packed |
| 1 cup | fresh cilantro leaves, lightly packed |
| 3/4 cup | olive oil |
| 3 tablespoons | lemon juice |
| 2 tablespoons | red wine vinegar |
| 3 cloves | garlic , peeled |
| 1 teaspoon | dried oregano |
| 1 teaspoon | sea salt |
| 1/2 teaspoon | chipotle chili flakes |
| 1/4 teaspoon | fresh ground pepper |
Directions:
Combine all ingredients in food processor, and pulse until parsley and garlic are finely chopped.
Taste and adjust seasonings if needed.
Source: cookeatpaleo.com
