Sauce chimichurri facile (pauvre en FODMAP)

Ingrédients

• 1 cup fresh parsley or cilantro leaves (or a combination), firmly packed
• 1/2 cup scallions, green tops only, roughly chopped
• 1 tablespoon fresh oregano leaves, firmly packed, or 1 teaspoon dried oregano
• 1/4 cup extra virgin olive oil
• 3 tablespoons extra virgin olive oil, or garlic-infused olive oil for low FODMAP
• 3 cloves garlic (omit for low FODMAP)
• 2 tablespoons white wine vinegar or red wine vinegar
• 1/2 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes (optional, see note)

Préparation

1. 1

   Make the chimichurri: If using fresh garlic, add the garlic cloves to the food processor first and process until minced. Add the parsley and/or cilantro, scallion greens, oregano, olive oil, vinegar, lemon juice, salt, pepper, and red pepper flakes, if using. Pulse until the herbs are finely chopped and the sauce is combined, but not pureed. Scrape down the sides as needed. We want chimichurri, not herb baby food.

2. 2

   Rest: Let the sauce sit for 10–15 minutes so the flavors can mingle while you finish the rest of your meal.

3. 3

   Serve: Spoon over grilled meats, seafood, or vegetables, or use as a marinade.