Sea Lettuce Chimichurri

Kara Ibarguen

Servings

8

Prep Time

15 minutes

Calories

72

Category

sauce/ condiment

Kick your chimichurri up a notch with the mineral zing of sea lettuce and kelp flakes!

Sea Lettuce Chimichurri

Ingredients

  • 1 Cup Fresh Parsley

  • 1 Clove Garlic, chopped

  • ½ Shallot, minced

  • 1 Fresno Chili Pepper, diced

  • 2 T Fresh Lemon juice

  • 2 T Red Wine Vinegar

  • 1 T Kelp Flakes

  • ¼ C Sea Lettuce Flakes

  • ½ Cup Extra Virgin Olive Oil

  • ½ tsp Sea Salt with Sea Veg

  • 1 tsp Fresh Oregano

Directions

  1. Put the Red Wine Vinegar and the Fresh Lemon Juice into TWO separate bowls

  2. Place the crumbled Sea Lettuce in the vinegar or lemon juice and the Kelp Flakes in the other to allow them to rehydrate and soften while preparing the other ingredients

  3. Roughly chop the Parsley, without stems, and place in a blender or food processor

  4. Mince the Garlic, Shallot, & Chili Pepper and add to the mixer

  5. Add the Oil, Sea Salt, and Oregano

  6. Finally, add the soaked Sea Vegetables and the soaking liquids

  7. Blend the mixture until a smooth consistency is achieved, adding more oil or water needed