This wonderful blending of herb flavors is a favorite of mine. You just can’t go wrong with cilantro, jalapeno and parsley in my book. I just throw in some kale or occasionally spinach because it is so darn good for you and can’t be tasted as such in this sauce! I don’t always include the vinegar usually found in Chimichurri Sauce…..it kind of depends how I’m going to use the sauce. I usually do add some wine vinegar if it’s destined for grilled meats; I omit the vinegar for lots of other uses of the sauce like my Chicken Quesadillas. I like to freeze any leftover sauce in a flattened ziploc bag so I can just break off a small piece for use in recipes. This is OK for all phases of Atkins, Paleo and Primal fare as well.
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INGREDIENTS:
1 c. loosely packed kale, stemmed and chopped (or fresh spinach)
½ c. parsley
½ bunch cilantro
1 clove garlic
½ seeded jalapeno
Dash sea salt
¼ c. extra virgin olive oil
OPTIONAL: 2 T. red wine vinegar and dash of crushed red pepper flakes
DIRECTIONS: Place all the ingredients into a food processor or blender and blend until well-mixed. Serve with your favorite Mexican dishes or in recipes that call for Chimichurri herb mixture.
NUTRITIONAL INFO: Makes about 10 T., each tablespoon contains:
52.3 calories, 5.48 g fat, .85 g carbs, .33 g fiber, .52 g NET CARBS, .34 g protein, 21 mg sodium
This chimichuri sauce is out of this world good! Now that Lent started for some people,its is excellent over fish especially Tilapia. YUMMMMMM!
I’m so glad you like it! The kale makes it extra nutritious, too!