Cheery Chimichurri Sauce

You can enjoy this sauce on chicken or any protein of choice. It also tastes great on grilled meat or poached fish.

Ingredients:

7 cups              fresh Italian parsley, loosely packed, stems removed

4 cloves           garlic

3 tbsp              lemon juice (increase to quarter cup for a salad dressing)

1 1/2 tsp          pink rock or grey sea salt

1 tsp                ground cumin

1 tsp                dried oregano

1 cup               extra virgin olive oil

Directions: 

1. Place everything but oil in food processor. Puree until combined but still has a rough texture.

2. With the processor running, slowly drizzle in olive oil, stopping occasionally to scrape down the sides.

3. Process until completely combined into a sauce consistency.

4. Place in a mason jar and refrigerate for up to 2 weeks

Makes 2 cups.

To make a Cheery Chimichurri Chicken dish:

Ingredients:

2 tbsp              avocado oil

1 tsp                unrefined sea salt

3 cups              chopped onion

8 chicken         thighs or breast, chopped into 2-inch cubes

Directions:

1. In a large pot over medium heat, sauté́ oil, onion and salt until onions soften, about 3 minutes.

2. Add the chicken to the pot and cook for 15 minutes.

3. Place the chicken on a bed of cauliflower rice or cooked quinoa and top with a generous amount of Chimichurri Sauce and serve.