Chimichurri

Parsley is an herb that packs a punch when it comes to health. If you love cilantro, experiment with proportions that combine parsley with fresh cilantro leaves.

Prep: 15 minutes

Serves: 6

• 1 bunch flat leaf parsley

• 8 cloves garlic

• 2 T oregano leaves

• 1/2 c olive oil extra virgin

• 2 T red wine vinegar*

• 1/2 tsp pink Himalayan sea salt

• 1/2 tsp freshly ground black pepper

• 1/4 tsp red pepper flakes (opt.)

1. With a food processor, chop the parsley, oregano, and garlic. Add oil, vinegar, salt, pepper, and red pepper flakes, pulsing just until mixed. This should have the same consistency as pesto. Add oil as needed to achieve desired consistency. Serve immediately as a topping for your favorite meat, chicken, fish, pasta, or use as a simple, healthy dip for raw vegetables. This will keep, covered and refrigerated, for a couple of days.

*Omit for early anti-candida regimen.