In preperation of Taco Tuesday!! I wanted to share this very tasty recipe I tried from my Whole30 cookbook. If you don't have the cookbook, Costco had them on sale. Worth every penny. And for a clean eating Whole30 - Paleo momma like myself, it's packed full of delish recipes!
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I first tasted this recipe on the Coach Retreat I was on last week, and knew I had to share it with the famjam. TBH I'm not even sure if I had even tried chimichurri sauce before last week?? Isn't that a shame. lol. All good, at 33 I have tried it and fell in love with the unique flavour.
I should also include this disclaimer. I'm not a huge fan of cilantro, and can be found picking it out of my food at restaurants. I know, so rude. But hey a girls gotta do what a girls gotta do. But really, I love the way it blends with the sauce. I don't find it as harsh as plain in a salad. So, if you're not a huge fan of cilantro either, no worries. Still give it a try.
WHOLE30 Chimichurri
Ingredients:
¼ red wine vinegar
¼ cup lime juice
1 tbsp minced garlic
½ shallot minced
1 ½ cups healthy fat (avocado or extra virgin olive oil)
¼ cup fresh cilantro
¼ cup fresh parsley
½ tsp salt
½ tsp black pepper
Directions:
- Combine vinegar, lime, garlic and shallot in a food processor and mix on low (I used my ninja mixer and pulsed)
- Add in olive oil and mix, it should start to emulsify
- Add all remaining ingredients and mix until uniform texture
Should last for 2-3 days in fridge. Bring to room temp before serving, you may have to give it a little whisk to blend. I poured my extra into plastic containers and froze for for use!
Enjoy!
