IMAGE © 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.
ingredients:
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
directions:
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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