Spring

Kale Chimichurri

May 18, 2013
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
Ingredients
  • 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
  • Pinch Red pepper flakes (optional)
  • Splash Lemon juice (optional)
In This Recipe
Directions
  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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Review
My name is Jeanine Donofrio, author The Love & Lemons Cookbook and the food blog loveandlemons.com. I create healthy, seasonal, (mostly) vegetarian. I love kale, green tea, cake, and of course lemons.