Chimichurri sauce hails from Argentina, and is traditionally paired with grilled meat. The standard recipe calls for parsley, oregano, garlic, oil, and white vinegar. By adding seeds to this variation the nutrient density gets a boost. Serve as the Argintinian's would do, or with the pictured salad bowl to share.
Prep Time: 10 minutes
- 1/2C pumpkin seeds, soaked for 2 hrs, rinsed, and drained
- 1C tightly packed parsley (leaves and top parts of stems only)
- 1/2C tightly packed rocket leaves
- 1t fresh oregano leaves (or 1/2t dried oregano)
- 1-2 cloves garlic, quartered
- 1/2t salt
- 2t red wine vinegar
- 1T olive oil
- 3-4T water
1. Put the pumpkin seeds, parsley, rocket, oregano, garlic, and salt into a food processor. Pulse to break down the herbs and fully incorporate them with the pumpkin seeds. 2. Add the vinegar and oil. Pulse a few times more. Drizzle in the water with the motor running, until the mixture has reached a desired consistency (you may wish for it to be thinner or thicker--adjust it according to your tastes). 3. Store the chimichurri for up to four days in an airtight container in the fridge.