Bring on the green! I have a terrific idea to get you in the mood for St. Patty’s Day. It’s not what you’re thinking and a little out of the box. It’s not beer or whiskey, but something even more delicious. It’s…chimichurri!
I grew up in Houston and my family would enjoy Sunday lunch together every week. Houston is a town full of diverse and delicious restaurants, so we had a lot of choices. One of the top ones was a South American restaurant called Churrascos. Churrasco is a Portuguese and Spanish term referring to beef or grilled meat. It was here that I first tried chimichurri and fell for its bright, garlicky flavor that complemented the beef perfectly. There are many variations of chimichurri, but it always includes parsley and garlic. This particular recipe is AIP (auto-immune protocol) Friendly. This sauce is easy to make, a beautiful green color, and full of antioxidants.
- 1 bunch fresh cilantro (cut off the touch ends, but don’t bother picking off the leaves, just throw the whole thing into the processor)
- 1 bunch fresh flat leaf parsley (ditto)
- juice of half a lime or more to taste
- 1 clove garlic, more to taste
- 1/8-1/4 tsp salt, more to taste
- olive oil as needed
- Throw washed and dried herbs into the food processor along with peeled garlic clove, limejuice, and a little salt.
- Turn on processor and drizzle in olive oil until sauce comes together.
- Serve over grilled meats, as a dip for veggies or shrimp, or really anything.
- I peeled and sliced up some jicama to serve with the sauce.
- For those who are not AIP, you can add in some red pepper flakes and ground cumin.