I have made this chimichurri sauce before going paleo, and it was always SO amazing. My son loves it on bread, and it really can go on ANY protein. It’s great especially with steak, chicken, and fish. It’s also incredibly easy with a food processor. I actually really like the mini food processor for this, but full size would work just fine. The sauce can keep at room temperature for at least a week, and in the refrigerator for several weeks. In short, it’s awesome. It doesn’t look pretty, but it tastes amazing. I would feed this to a non-paleo person any day.
- 1/4 cup water
- 1/2 tsp crushed red pepper (more if you like a spicy sauce)
- 1 tsp sea salt
- 2 tsp dried oregano
- 5 large garlic cloves
- 2/3 cup flat leaf parsley (whole, not chopped)
- 1 cup cilantro (whole leaf, not chopped)
- 1/4 cup balsamic vinegar
- 1/2 cup avocado oil or olive oil
Combine all ingredients in a small food processor except for the olive oil and avocado oil. You may need to blend the parsley first and then the cilantro so that it will all fit. Pulse continuously as you pour the olive and avocado oil into the top of the food processor (it will go through the drip holes in the top). Once it is all incorporated, you are good to go!