When it comes to sauces, chimichurri is an absolute classic. This Argentinian sauce is traditionally made with parsley, garlic, olive oil, red pepper flakes, and vinegar. It’s a versatile sauce that pairs perfectly with grilled meats and roasted vegetables. But have you ever tried adding kale to your chimichurri? Trust me, it’s a game-changer.
In this blog post, I’ll show you how to make Kale Chimichurri at home. It’s an easy recipe that takes just a few minutes to prepare. And once you taste it, you’ll never go back to regular chimichurri again.
So let’s get started. First things first: the ingredients. For this recipe, you’ll need kale (obviously), parsley, cilantro (optional), olive oil, water, lime juice (or white vinegar), cashews (or sunflower seeds or almonds), garlic, coarse salt, and red pepper flakes.
The key to making great Kale Chimichurri is using fresh ingredients. Make sure your kale and herbs are fresh and vibrant. And don’t skimp on the garlic – it adds a punch of flavor that really makes this sauce shine.
Once you have all your ingredients ready, it’s time to start blending. Add everything to a small blender or food processor and blend until mostly smooth. And that’s it! Your Kale Chimichurri is ready to serve.
This sauce is perfect for drizzling over grilled meats or roasted vegetables. You can also use it as a marinade or a dipping sauce. The possibilities are endless.
So there you have it: Kale Chimichurri – a fresh and flavorful twist on a classic sauce. Give it a try and let me know what you think in the comments below.
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