Summer Sauce (Chimichurri)
Yield: 16 fresh-fresh ounces
None of the 8 major allergens 🙌
- 2.50 oz parsley with stems
- 4 cloves garlic (the bigger the better)
- 2 Tbsp dried oregano
- 1.50 tsp pink himalayan sea salt
- 1 tsp cumin
- ½ black pepper
- ½ tsp crushed red pepper
- 2 oz red wine vinegar
- 6 oz olive oil
1. Place all ingredients into a Vitamix blender. Blend on low speed and slowly move to high speed. Continue to blend until thoroughly combined and a dressing consistency forms.
Note: You can also use a food processor or simply finely chop all ingredients and combine except for the olive oil. Slowly whisk in the olive oil to better emulsify your dressing.