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Homemade Chimichurri

Yesterday I was craving a cauliflower “steak” and thought, why not add some homemade chimichurri sauce! It’s my absolute favorite and you can drizzle it on top of any veggie.

You may or may not be familiar with Chimichurri and if not, you’re totally missing out. The combination of garlic and onion married with fresh herbs, olive oil and fresh lemon create a flavor that will knock your socks off. Not only that, it’s filled with anti-inflammatory properties that take this incredible sauce to the next level.


Ingredients + Directions

For the Chimichurri, make sure you are using fresh organic herbs and produce. Anything sprayed with pesticides introduces cancer-causing chemicals into your body and I think we would all like to avoid that. Buying locally-grown, organic produce ensures safety as well as the maximin benefit from vitamins and minerals. 

  • 1 1/2 cup Italian parsley
  • 1/2 cup cilantro
  • 4 cloves garlic
  • 2 tbs fresh lemon juice
  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar or ACV
  • 1/4 cup red onion
  • 1 tsp Himalayan sea salt
  • 1/2 tsp crushed red pepper

Place all ingredients in a food processor, I love the Cuisinart, and pulse 4-5 times until incorporated but not smooth. You want this somewhat chunky!!

Enjoy over a delicious grass-fed steak or wild caught fish. Get in that kitchen and create something healthy. You’re body will thank you!

Cheers to your best life!


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