Chimichurri is a healthy condiment that’s jam packed with flavor. Use it on steaks, over grilled veggies, or in any way your heart desires! Dip away!
From Jenn Pope, RD
Main Ingredients
1 container Twisted River Farm Microblend (microradish & microcabbage)
1/2 cup flat leaf parsley
1/4 cup cilantro leaves
1/4 cup red onion or shallot, roughly chopped
2 cloves garlic, peeled
1/2 teaspoon red pepper flakes
1/3 cup olive oil
1/4 cup red wine vinegar
3 tbsp fresh lemon juice
1 teaspoon salt
Recipe Steps
In a blender or food processor, add Microblend mix, parsley, cilantro, red onion, and garlic. Pulse to mince.
Add red pepper flakes, olive oil, red wine vinegar, lemon juice, and salt to the minced greens. Pulse for 2-3 second at a time until well combined or whisk together until well combined.
Additional Notes
Stores well for 1-3 days. Recommend serving this with grilled meat or roasted veggie such as eggplant or cauliflower.
