I’m constantly looking for ways to switch up my usual flavors to keep my Whole30 lifestyle fresh, delicious and never redundant. Couple that with my quest to do new and exciting things with the random and amazing produce that comes to me from Farmhouse Nashville and you get a variety of veg heavy dishes and sauces! Much like my Kale Pesto, this variation on a traditional chimichurri just made sense! Kale is a great source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese… but I really don’t enjoy it in salads or smoothies. It’s a bit bitter and gritty for me. I enjoy it in soups and now in sauces!
This is as satisfying as it is easy!
- 2 cups kale, packed
- 2 cups cilantro, packed
- 1 head of garlic YES that’s an entire head, mine had about seven cloves.
- 1 small onion, chopped
- 1 cup olive oil or avocado oil (I used half and half)
- 1 jalapeño, de-seeded if you want less spice
- Salt to taste
Throw it all in a blender or food processor until creamy and smooth!
Use as a marinade or a sauce on meats or fish or toss a few spoons full into your favorite vegetables for an added zip! You can store this in the fridge for two weeks or freeze for a few months… but I doubt it will last that long.
Swearing Mom out.
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