RECIPES | Chimichurri Sauce & Zucchini Spaghetti with Spinach Pesto

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Chimichurri Sauce & Marinade:

2 cups Flat leaf/ Italian parsley- chopped
3 cloves of garlic- chopped
¼ cup fresh oregano (or 2 TB dried)
1 green onion, chopped
¼ cup olive oil
2 TB water
1 TB lemon juice
2 TB red wine vinegar
¼-½ teaspoon crushed red pepper flakes
½ tsp sea salt


Put all ingredients in a food processor and blend until desired thickness.

Use as a vegetable of meat marinade when grilling or baking, sauce for eggs, to enhance whole grain dishes.


Zucchini Spaghetti with Spinach Pesto:

1-2 cloves of garlic
1 cup of basil, roughly chopped
the juice of 1 lemon
3-4 cups of organic raw spinach
1/3 cup of pumpkin seeds
¼ cup olive oil
2 TB Nutritional yeast
1 tsp organic dried oregano
¼ tsp kosher or sea salt
3-4 zucchinis


Combine all ingredients through salt in a food processor.

Use a vegetable julienne or cheese shredder to peel the zucchinis into pasta-like strips.

Mix the pesto into the zucchini spaghetti.