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Chimichurri Sauce

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This quick and easy sauce is a wonderful addition to any summer meal. Originating from South America this sauce is full of flavor and perfect for grilled vegetables, steak, chicken or fish.

What you need:
 1 cup fresh parsley
 1 cup fresh arugula
 1 large garlic clove, peeled
 ½ tsp black pepper
 ½ cup olive oil, keep 1 Tbsp reserved to end
To make the sauce:
1

De-stem parsley.

2

Place all ingredients in blender (Use small juice extractor, smoothie of bullet blender, if possible).

3

Blend well for 1 minutes, stir and blend again.

4

Add remaining 1 Tablespoon olive oil and pulse to loosen sauce

5

Serve room temperature on protein, rice or vegetables. Can store in fridge for upto 2 weeks.

Recipe developed by Chef Dane Lee with Chef Dane Catering

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients

What you need:
 1 cup fresh parsley
 1 cup fresh arugula
 1 large garlic clove, peeled
 ½ tsp black pepper
 ½ cup olive oil, keep 1 Tbsp reserved to end

Directions

To make the sauce:
1

De-stem parsley.

2

Place all ingredients in blender (Use small juice extractor, smoothie of bullet blender, if possible).

3

Blend well for 1 minutes, stir and blend again.

4

Add remaining 1 Tablespoon olive oil and pulse to loosen sauce

5

Serve room temperature on protein, rice or vegetables. Can store in fridge for upto 2 weeks.

Chimichurri Sauce