Chimichurri -- GF, DF, V

This is almost an all-purpose sauce that is great for brightening up any meal. Use with couscous (or millet for a gluten free option) and roasted chicken; spoon over roasted vegetables after they come out of the oven; drizzle on top of baked fish; or shred some chicken/turkey, pile on top of a mashed roasted sweet potato, and cover generously with chimi. 

Also of note, this isn’t a traditional chimi recipe–precise quantities on your herbs here aren’t necessary–just go for it!

• One bunch of cilantro, stems cut off about halfway
• One bunch of flat leaf parsley, stems cut off about halfway
• About ⅓ C of mint, de-stemmed (this is an optional ingredient, but so much better if you have it)
• 1-2 cloves of garlic, depending on your preference
• One whole lemon, juiced, plus zest
• About half tsp cumin
• About half tsp coriander
• About ½ cup extra virgin olive oil
• Salt and pepper, to taste

Place all herbs, garlic, lemon juice and zest, and spices into a blender. Blitz until herbs are finely chopped. Add EVOO and blitz until the texture is like a thick sauce. You can add more oil if needed.

This is best served fresh, but freezes well. Make large batches and freeze in jars or ice cube trays to pull out and defrost as needed. Avoid defrosting with too much heat (like in the microwave), or your greens will be sad. ​