Anti-inflammatory Chimmichurri

If you’re looking for a simple sauce that will take all of your meals to the next level. . . look no further!

Chimmichirri is an Argentinian sauce traditionally served with grilled meats but I’m yet to find something it’s not good on.

Not only is it packed with flavor, it’s full of antioxidant rich herbs to fight inflammation and boost the nutrient density of any meal.

The best part is, there’s really no wrong way to make it!

Oregano and cilantro are commonly used. I prefer mine with just parsley, but feel free to mix things up! It’s fresh, tangy, packed full of antioxidant rich herbs and just the tiniest bit spicy! 

RECIPE

• 1 large bunch parsley (curly or flat leaf) 

• 1/2 cup olive oil 

• 1/4 c Red wine vinegar 

• 1-2 cloves garlic 

• 1 tsp salt

• Fresh ground black pepper to taste 

• 1/2 tsp dried red pepper flakes 

DIRECTIONS

Blend all ingredients in food processor until just combined. You’re not going for a purée. Chimmichurri is meant to be a loose, oil based condiment.

You could go traditional and chop it by hand but my food processor love runs deep. You do you.

Let sit for at least 5-10 minutes for the flavor to develop and serve at room temp.