Chimichurri sauce

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Ingredients
  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
  • 1/8 cup diced red onion or very small onion (so you don't have to count this as a vegetable)
  • 3 Tablespoons fresh oregano, tightly packed (optional)
  • 3 cloves of garlic, peeled
  • 2 Tablespoons fresh lemon or lime juice
  • 2 Tablespoons red wine vinegar
  • 1/4 tsp Simple Girl Boullion
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes, or more, to taste (optional)
  • 1/4 cup Imagine Chicken Stock
  • sprinkle of xanthan gum
Preparation

  1. Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped.  Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.
  2. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Leave a comment

2 comments

    • Mikayla DeGroat says

      Hi Larry, that is because there are no oils on the program. We use alternative ingredients like chicken stock & red wine vinegar for putting the sauce all together rather than olive oil.