Sunday, July 22, 2012

Chimichurri with Kombucha


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.

2 comments:

  1. 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

    Ps 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.

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  2. Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.

    Check back later today when the new link-up is running to see if you were one of the top 3 featured posts! :)

    ReplyDelete