Caveman Cuisine: Chimichurri

It's like pesto, but... parsleyer, AND it goes great with steak!


2 cups fresh parsley (finely minced)
1 tsp dried oregano
2 cloves garlic (minced)
1 tsp lemon juice
1/4 cup extra virgin olive oil
Pinch sea salt
Pinch fresh ground black pepper


Combine all ingredients in a small bowl, mash them up a bit and let them sit. The flavors will only get better as they meld together.

Yield: 2-3 fresh, spicy, and savory spoonfuls
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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