Cilantro, Parsley Chimichurri Sauce
Ingredients
- ½ - 3/4 cup Olive oil Adjust the amount depending on how liquid you want it. If you have a salicylate sensitivity, replace with organic, cold-pressed sunflower oil or another low salicylate oil.
- 1 tablespoon Fresh lemon juice Can replace with red wine vinegar
- Handful of cilantro
- Big handful of parsley About twice as much as the cilantro
- 3/4 teaspoon Himalayan or sea salt Add more to taste
- 3 cloves Garlic Leave out if you don't tolerate garlic well.
- Black pepper to taste Leave out if you have a histamine intolerance
Instructions
- In the blender or food processor, combine all ingredients except olive oil and pulse or blend until finely chopped.
- Slowly add in olive oil and pulse or blend on low until smooth.
Notes
You can easily mix this recipe up with different herbs, vinegars, or citrus juices. We choose to use parsley and cilantro because they both have cleansing benefits for the body.
This is freshest and best in the first few days, but will last up to 5 days in the fridge.