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 the kale (or occasionally fresh spinach leaves) 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 (on meat or seafood). 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 suitable for all phases of Atkins, Paleo and Primal fare as well.
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1 c. loosely packed kale (or fresh spinach leaves), stemmed
½ c. curly leaf 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