BrainON Chimichurri / by Jess Rice of @mypoortiredliverIMAGE © ADAM CK VOLLICK

BrainON Chimichurri with E3Live's BrainON powder

recipe by Jess Rice
Served here with a portobello mushroom steak, pan-fried potatoes and steamed asparagus. Trust me: this chimichurri is your new favorite condiment! It’s the perfect addition to any rich, savory dish that needs a little brightening up.

1 cup fresh Flat Italian parsley
2 Tablespoons Fresh oregano
1 ½ cups fresh Cilantro
1 shallot, minced
3 cloves garlic, minced
¼ cup red wine vinegar
¾ cup olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp cracked red pepper
2 Tbsp BrainON powder

  • Make sure your fresh herbs are dry.
  • Remove leaves from the stems and pre-chop herbs.
  • Add minced garlic, shallot, herbs, salt, both kinds of pepper, BrainON and vinegar to food processor.
  • Pulse ingredients until herbs are minced small but not completely smooth.
  • Drizzle olive oil into food processor slowly as it's running to emulsify.
  • Taste, add more salt if needed.

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