Chimichurri (AIP) (Edit recipe)

Sauces are my favorite way to add flavor and complexity to otherwise simple dishes. Such a good way to mix it up! I've used this bright, flavorful chimichurri as a salad dressing, dipping sauce for sweet potato fries or other roasted veggies, poured over grilled chicken, or even as a marinade for veggies before grilling.

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	148
Fat:	14 g
Carbohydrates:	5 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	180 mg
Fiber:	2 g
Sugars:	1 g
Calculated for total recipe.

by Pooja Parikh

View original recipe

Serves: 8-10

Ingredients

0.25 White Onion, chopped
1 cup Cilantro
1 cup Flat Leaf Parsley
2 Tbsp fresh Oregano
4 cloves Garlic
2 Tbsp Red Wine Vinegar
1 tsp Lime Zest
1 Lime, juiced
0.5 tsp Sea Salt
0.5 cup Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to a blender.
Blend until smooth, scraping the sides down as necessary.
Refrigerate for 1 hour, minimum, to allow flavor to develop.

Notes

Zest the lime before you juice it. If you juice first, it may become too flimsy to zest. // This tastes even better the next day, so you can make it the day before use! // This will last for about 1 week in the fridge.