Lectin-Free Chimichurri

My whole family is OBSESSED with Chimichurri sauces!  We first had this divine creation at a restaurant in NYC!  We haven’t been the same ever since.

This recipe is my own spin off of the chimichurri recipe from blogger Primally Inspired.  My version removes all lectins to make it extra gut-friendly.

You can enjoy this sauce over your choice of protein: steak, burgers, chicken, eggs, fish etc.)  It makes everything taste good!

Hope you enjoy!

Print Recipe

Lectin-Free Chimichurri

Lectin-Free

Course

Condiment

Cuisine

American

Prep Time

5 Minutes

Cook Time

- -

Servings

cups

Ingredients

• 2/3 cup Extra Virgin Olive Oil
• 2 large Limes
• 1/2 teaspoon Pink Hymalayan
• 1 bunch Organic Parsley
• 1 bunch Organic Cilantro
• 1/3 cup Nutritional Yeast
• 4 large Organic Green Onions Avoid the white part

Course Condiment Cuisine American Prep Time 5 Minutes Cook Time - - Servings cups Ingredients 2/3 cup Extra Virgin Olive Oil 2 large Limes 1/2 teaspoon Pink Hymalayan 1 bunch Organic Parsley 1 bunch Organic Cilantro 1/3 cup Nutritional Yeast 4 large Organic Green Onions Avoid the white part

Instructions

1. Put all above ingredients in a food processor (take the bunches of parsley and cilantro and cut off the bottom half of the stems and throw away).
2. Pulse all ingredients together until well blended.
3. Serve immediately! Enjoy!
4. (Store in refrigerator for up to one week. )

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