Chimichurri

Anyone who’s eaten at an Argentinian steak house knows how delicious chimichurri is! This garlicky herb sauce packs a serious flavor punch and is paleo and whole30 friendly! It’s great on steak (obvio) but also Chicken, roasted veggies or as a dip. Plus it’s super easy to make! Here’s what you need:

INGREDIENTS

1 bunch parsley
1 bunch cilantro
4 garlic cloves
1 small shallot
1 tsp salt
1/2 cup olive oil
1/4 cup apple cider vinegar (it’s traditionally made with red wine vinegar but ACV is just as delicious and is so good for you!)
Pinch of red pepper flakes

INSTRUCTIONS

1. Mince garlic and shallot
2. Strip leaves off of herbs. You can keep the stems if you like, the flavor is the same, I just find it to be a coarser texture so I leave them out
3. On top of your minced garlic and shallot, chop your herbs. Doing this is batches makes it easier and helps incorporate the herbs with the alliums.
4. Once the herbs have been throughly chopped into an almost pesto like size and the shallots and garlic is thoroughly mixed in, transfer to a mixing bowl
5. Add olive oil, ACV, salt, pepper and red pepper flakes. Mix and add any more of the ingredients for taste.
Can be served immediately and lasts about a week in the fridge.