Chimichurri: Argentinian parsley pesto
Planning a barbecue or steak night?
Argentinian parsley pesto with the awesome name chimichurri, is perfect as a dip, side dish or marinade.
Add in a bowl of home made hummus, then you’re all set for a treat!
Check out the recipes below!
The bonus is that both parsley and chickpeas are gut healthy ingredients.
Parsley contains vitamin K that is essential for bone health, it’s rich in antioxidants and has anti-inflammatory properties – and controlling inflammation is important for gut health.
Chickpeas are good for gut health because they are high in fiber, which offers several benefits for digestive health. Importantly, the type of fiber they contain fiber may help increase the number of beneficial bacteria in your gut and prevent the overgrowth of unhealthy bacteria.
- 1 cup flatleaf parsley, chopped (fill the cup as much as you can)
- 1 dl olive oil
- 3-4 cloves of garlic, crushed
- 1 tablespoon white wine vinegar
- 2 teaspoons dried oregano, or use 2.3 tablespoons fresh oregano
- 1 teaspoon dried chilli
- Salt and pepper to taste
- Place all the ingredients in a food mixer
- Mix thoroughly, to a thick mixture
- NB_Stop before it becomes a smooth paste, it’s great to have some ‘bite’ in the chimichurri
- Season with salt and pepper
This delicious side dish and marinade keeps for a couple of days in the fridge when covered with a “lid” of olive oil.
Simply drizzle enough olive oil over the chimichurri to cove in a thin layer, and don’t stir.
Other recipes and posts you might enjoy:
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