Zesty, fresh, and flavorful, cilantro garlic chimichurri with jalapeno pepper. Perfect for marinating chicken, beef, or topping off sweet potato fries and salads! Made easy in the blender in five minutes. Paleo, gluten free, and whole30 friendly.
my chimichurri obsession
Okay, BUT SERIOUSLY.
CHIMICHURRI!!!
I love this freakin word!
I loved the actual word before there was ever any cooking or eating happening.
And I just knew I had to make it; whatever kind of spicy south-of-the-border deliciousness it was going to be.
Yes, that’s how it happened, heard it, loved it, NEED TO MAKE… was the exact thought process.
So, now that I have actually tried it, here is the consensus, good on meat, good on rice, good on salad, and good for meeee.
I like.
I liked it a lot.
Drippy marinated oils, spicy-fresh, and a flavorful pow that pairs perfectly with avocado, chicken, and sweet potatoes…
I’m in.
Food processor love happening over heraaa.
Meet my second hands- this food processor, it whips up this sauce in minutes; I give it handfuls of cilantro, garlic, lemon, and other good stuff and it hands me back this delicious green sauce that I get to make dinner with!
5 Minute Paleo Chimichurri Sauce
Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1/2 medium red bell pepper
- 1 medium/large jalapeño pepper
- 2 large garlic cloves
- 1/2 teaspoon sea salt flakes
- lime juice optional- to taste
Instructions
- Blend all ingredients in a food processor (or blender) until it reaches desired consistency. Store in fridge for up to one week.
- To make this into a salad dressing, just add fresh lime juice to taste!