For me, one of the keys to thriving with celiac disease is having tasty condiments that also pack a lot of nutritional punch.
Chimichurri, a traditional Argentinian accompaniment for beef, full of parsley, garlic and olive oil offers a great way to get key healing nutrients.
Chimichurri goes well with beef, lamb, fish, eggs, or as a dip for gluten-free crackers. It mixes up quickly in your food-processor and will keep up to a week in the frig.
It’s a favorite at my house, so it never lasts that long!
1 cup firmly packed fresh parsley, trimmed of thick stems
3-4 cloves of garlic
2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
½ cup olive oil
2 tablespoons white wine vinegar
½ teaspoon sea salt (or to taste)
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
Put all ingredients in a food processor and process with several pulses. Adjust seasonings to taste.
Serve immediately or refrigerate. Can keep for up to a week.
This is a traditional Argentinian dish served with beef. Chimichurri also pairs well with chicken, lamb, fish, eggs and portobello mushrooms.