June 29, 2020

Whole30 Chimichurri Sauce from The Primal Gourmet Cookbook

Name: Whole30 Chimichurri Sauce from The Primal Gourmet Cookbook
Prep time: 10 min
Total time: 10 min
Ingredients: ½ cup boiling water; 1 teaspoon kosher salt; ½ cup finely chopped fresh parsley leaves; ½ cup finely chopped fresh cilantro leaves; ¼ cup red wine vinegar; ¼ cup extra-virgin olive oil 1 shallot (finely chopped); 8 to 10 fresh mint leaves (finely chopped); 1 garlic clove (finely chopped or mashed to a paste 1 teaspoon dried oregano); 1 teaspoon red pepper flakes (or 1 fresh red chile, such as Anaheim or finger, finely chopped 1 teaspoon smoked Spanish paprika)

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Prep Time 10

Total Time 10

Ingredients

½ cup boiling water
1 teaspoon kosher salt
½ cup finely chopped fresh parsley leaves
½ cup finely chopped fresh cilantro leaves
¼ cup red wine vinegar
¼ cup extra-virgin olive oil 1 shallot finely chopped
8 to 10 fresh mint leaves finely chopped
1 garlic clove finely chopped or mashed to a paste 1 teaspoon dried oregano
1 teaspoon red pepper flakes or 1 fresh red chile, such as Anaheim or finger, finely chopped 1 teaspoon smoked Spanish paprika

Instructions

IN a medium bowl, combine the boiling water and the salt. Stir until the salt has dissolved, about 30 seconds, and let the water cool to room temperature.
ADD the parsley, cilantro, vinegar, olive oil, shallot, mint, garlic, oregano, red pepper flakes, and paprika and stir to combine. Transfer to a mason jar, cover, and refrigerate for up to 2 weeks. If you do refrigerate the sauce to use later, let it come to room temperature before serving, as the olive oil will have solidified a bit.
Note: You could make the whole thing right in the mason jar. The glass used to make canning jars is tempered, so the boiling water won’t be an issue.

Ronny Lvoski

Ronny Joseph Lvovski is the author of The Primal Gourmet Cookbook, fully endorsed by Whole30. He is the son of Russian-Jewish immigrants and lives in Toronto with his wife, Catalina, and daughter, Sofia. In 2013, after a lifetime of struggling with obesity, body image and failed diets, he began a health journey that rehabilitated his relationship with food and inspired his popular blog, CookPrimalGourmet.com, where he shares easy and delicious Paleo and Whole30 recipes. Ronny is a self-taught cook, photographer and food stylist. In 2018, he earned a PhD in Art History and Visual Culture, from York University, with a focus in Medieval Spanish Architecture.