Category
sauce/ condiment
Servings
8
Prep Time
15 minutes
Calories
72
Kick your chimichurri up a notch with the mineral zing of sea lettuce and kelp flakes!
Kara Ibarguen
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
-
¼ Cup Whole Leaf Sea Lettuce, crumbled
-
1 T Kelp Flakes
½ Cup Extra Virgin Olive Oil
-
½ tsp Sea Salt with Sea Veg
1 tsp Fresh Oregano
Directions
Put the Red Wine Vinegar and the Fresh Lemon Juice into TWO separate bowls
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
Roughly chop the Parsley, without stems, and place in a blender or food processor
Mince the Garlic, Shallot, & Chili Pepper and add to the mixer
Add the Oil, Sea Salt, and Oregano
Finally, add the soaked Sea Vegetables and the soaking liquids
Blend the mixture until a smooth consistency is achieved, adding more oil or water needed
Recipe Note
Use as a topping on roasted or grilled fish, beef, or portobello mushroom caps for a zesty finish. Also works great as a dip for crusty bread or crisp veggies!
Nutrition
Nutrition
- Serving Size
- 36g
- per serving
- Calories
- 72
- Protein
- .6 grams
- 1%
- Fat
- 7 grams
- 14%
- Carbs
- 2.6 grams
- 1%
- Fiber
- .5 grams
- 3%
- Sugar
- .9 grams