Wednesday, May 1, 2013

Paleo Chimichurri

Paleo Chimichurri

Parsley 1 cup fresh stems removed
(Fresh Cilantro or Oregano can be added also if desired)
Olive Oil 4 tablespoons
Garlic 2 cloves
Apple Cider Vinegar 2 tablespoons
Red Pepper Flakes 1 teaspoon
Sea Salt 1 teaspoon
Cracked Pepper 1/2 teaspoon

Pulse Grind all ingredients in food processor until mixed and uniformly chopped but should have texture. Goes great on any meat or with tostones. Store in refrigerator up to 3 days.

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