Ox’s Chimichurri - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Greg Denton and Gabrielle Quiñónez Denton
When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs
Ingredients
- 1/2 cup minced yellow onion
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh oregano
- 1 teaspoon finely grated or minced garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
Instructions
- In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar and mix well. Store covered for a couple of days and use before the herbs start to turn brown.
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