For the love of grilled meats and roasted veggies everywhere…we just knew we had to make a zesty and subtly sweet chimichurri to keep in the fridge and have on hand at all time! This is the prefect topping for grilled beef or chicken and for most roasted veggies. Heck we’ve even decided this would be great marinade as well and will be giving that a try here very soon!
Traditionally, most chimichurri’s use a white vinegar or red wine vinegar, but we went with apple cider vinegar and thought it imparted a sweeter element to it so we added just a touch of raw honey to it as well. If you don’t have chipotle chile flakes, you can certainly sub them with a traditional chile flake or leave them out all together, this part is optional but does lend a bit of smokey heat to the party!
cilantro chimichurri
a flavorful, zesty yet sweet condiment for grilled meat or veggies
Credit: backporchpaleo.com
Ingredients
- 1 cup cilantro
- 1 cup flat leaf parsley
- 6 cloves garlic
- ½ c sweet onion, roughly chopped
- 2 T apple cider vinegar
- ½ t raw honey (omit for Whole30 or 21DSD)
- ½ t chipotle chile flakes (opt)
- ½ t Redmond Real Salt
- ½ c Chosen Foods avocado oil
Directions
- Place all ingredients, except for avocado oil, in a blender and puree until smooth.
- With blender running, slowly add the avocado oil until well combined.
- Store in a glass container in fridge for up to two weeks…enjoy!
