This chimichurri makes a vibrant and healthy topping for steak, fish, poultry, or roasted veggies.
(makes 8 servings)
- ½ cup (8 grams) finely chopped fresh parsley
- 1 Tbsp fresh oregano
- 3 cloves garlic
- 1 Tbsp apple cider vinegar
- 2 Tbsp extra-virgin olive oil
- A sprinkle of red pepper flakes
- ¼ tsp sea salt
Combine all of the ingredients in a blender and process until smooth. Taste and adjust salt & pepper. Scrape into a small serving bowl. It’ll keep in the fridge for several days.