This chimichurri sauce recipe is made with kale and is a healthy, quick and easy sauce, perfect for serving over meat.
I am SO pumped for today you guys!
You know why?
I’m not going to tell you.
I just did that for the EFFECT. Did it work?
Remember my friend Julia from The Roasted Root? I introduced her to you a while back when we drank delicious Chocolate Protein Smoothies and talked about her fabulous book – Delicious Probiotic Drinks!
Well, this crazy talented lady has done it AGAIN!
Thasss riiighhhttt….she has got another book! I know, is there anything that she CAN’T DO?
No. No there is not.
This amazing book is called “Let Them Eat Kale!” and it’s full of delicious recipes using, you guessed it (I hope,) the wonderful, vegetative, leafy goodness that is kale.
This book is JAM PACKED with 75 delicious recipes, health benefits/ information, different kinds of kale prep, and stunning photos (this girl can SHOOT) and I basically want to eat all of the pages.
Side note: Let’s invent that? Eat-able pages. I like it.
I wanted to create one of the recipes to share with ya’ll and it was SO hard to pick one. I even had the Huberoni helping me pick. We had a tough time.
After much ponder-age, we decided upon the Chimichurri Sauce. We actually experienced the taste of this wonderful sauce back on our honeymoon in Mexico, so it has a very special place in our hearts.
So special….that we forgot about it and haven’t eaten it since. What is wrong with us?
ANYWHO. That situation was remedied by the discovery of Julia’ yum-tastical recipe.
And, not only do we want to pour it on all the things that we eat forever due to the yum factor, it also took me about .00005 seconds to make. Okay, maybe .00007.
But, you understand.
We poured this on some spicy grilled sweet potatoes (read: we had some potatoes with our chimichurri) and our taste buds did this –> 🙂 dance.
You know what the best part about this whole dealio?
Julia is being ultra-fab and generous, and letting me give one of you lucky readers a copy of “Let Them Eat Kale!” so you too can eat kale salad recipes forever and ever, and enjoy every leafy moment of it.
Entry is simple! Just use the widget below.
Oh, don’t mind me, I’ll just be over here swimming in chimchurri.
- 2 Cups tightly packed flat leaf parsley
- 1 Cup tightly packed green kale leaves
- 1/2 Cup loosely packed fresh oregano leaves
- 5 Cloves garlic roughly chopped
- Zest of 1 lime
- 1 Tbsp fresh lime juice
- 1 Tbsp white vinegar
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 1 cup olive oil
- Add all ingredients except for oil into a blender[/url]or [url href=http://amzn.to/1LcHsoO target=_blank rel=nofollow]food processor
- Turn blender/processor on a low speed to chop the ingredients. Slowly add the oil while the machine is on.
- Pour chimichcurri sauce into a jar and seal to use for up to 1 week or use immediately
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
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Other recipes from The Roasted Root that I want to try:
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