Fresh Chimichurri Sauce with Avocado Wedges
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Prep time: 
Total time: 
Serves: 1.5 c
 
Ingredients
  • 2 c fresh Parsley
  • 1 c fresh Cilantro
  • 2 Garlic cloves
  • 1 tsp ground Cumin
  • ½ tsp dried Turmeric (1 tsp if using fresh)
  • Black Pepper (to enhance turmeric absorption)
  • ½ tsp dried Chili Flakes
  • 2 tsp Dried Oregano (or 2 Tbsp of fresh)
  • 1 small Shalllot, diced small or minced
  • ¼ c Extra Virgin Olive Oil
  • 4 Tbsp fresh Lemon Juice & zest
  • Sea(weed) Salt, to taste
Instructions
  1. In a blender, blend the parsley, cilantro, turmeric, pepper, cumin, garlic, olive oil and lemon juice/zest until smooth (add a bit more oil if it needs more to get your blender going).
  2. Stir in the diced shallot, oregano and chili flakes (it's not a big deal if it all goes in the blender, but I find that stirring in those final ingredients makes them less overwhelming).
  3. Serve on fresh avocado wedges (or literally anything that you love).
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/fresh-chimichurri-sauce-with-avocado-wedges/