what you need:
- 1 cup cilantro leaves
- 1 1/2 cups flat leaf parsley leaves
- 1/2 onion
- 1 teaspoon chopped garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup Kombucha (I used homemade)
- 1 teaspoon chopped garlic
- 1 teaspoon Celtic sea salt
- black pepper to taste
what you do:
Chop cilantro and parsley in mini food processor and set aside. Chop onion in mini food processor. Add all remaining ingredients and process until well blended.
Serve as a dip or topping or use as a marinade. I dipped mushrooms and pork rinds in this chimichurri and loved it.
Guten Appetit!
This post is shared on Monday Mania, Monday Link Up, Allergy Free Wednesdays, Fat Tuesday, Real Food Wednesday, Keep It Real Thursday, GAPS Friendly Friday, and Freaky Friday.
This post is shared on Monday Mania, Monday Link Up, Allergy Free Wednesdays, Fat Tuesday, Real Food Wednesday, Keep It Real Thursday, GAPS Friendly Friday, and Freaky Friday.
Looking good. Found you via Beyond the Peel's Keep it Real Thursday. I linked in Coronation Chicken – a dish with a dash of history! Cheers
ReplyDeletePs As I am commenting on things this week I am reminding people that if you turn off your word verification stuff people will find it much easier to comment on your posts. Give it a go!
If you are not sure how to do it, give me a yell by commenting on Carole's Chatter and I'll send you a step by step guide I did for a blog friend.