Kale Chimichurri

By Love and Lemons
May 18, 2013
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Author Notes: My twist on the classic Argentinian sauce. I served it over simply grilled whitefish and sautéed greens for dinner. The next morning, I spooned it on my eggs for breakfast.Love and Lemons

Makes: about 1 cup

  • 1/2 cup raw kale leaves
  • 1/2 cup flat leaf parsley
  • 2 tablespoons fresh oregano leaves
  • 3 garlic cloves
  • 2 tablespoons sherry vinegar
  • 1/3 cup olive oil
  • Salt and pepper, to taste
  • pinches Red pepper flakes (optional)
  • splashes Lemon juice (optional)
  1. Pulse all ingredients in a food processor, then drizzle in the olive oil while continuing to run the food processor.
  2. Taste and adjust seasonings. (Tip: this is bold in flavor on its own, so I suggest tasting it with a bit of whatever you're going to be serving it with before adjusting).
  3. Spoon on top of fish, meat, or veggies

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