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Low FODMAP Chimichurri


  • Author: Em Schwartz, MS RDN
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: about 1 cup 1x

Description

This Low FODMAP Chimichurri is a no-cook sauce, ready in 5 minutes, and is made with fresh herbs, oil, and vinegar. Use it as a marinade or serve with grilled chicken, veggies, potatoes, and more!


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Ingredients

  • 1 bunch (about 1 cup packed) fresh Italian parsley
  • 2 tablespoons fresh oregano leaves 
  • ½ small jalapeño, optional
  • ⅓ cup FODY Foods Garlic Infused Olive Oil 
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt (or to taste)
  • Freshly cracked black pepper, to taste

Instructions

  1. Place parsley, oregano, optional jalapeño, olive oil, and red wine vinegar in a blender. Pulse or blend to desired consistency, scraping down sides of stopped blender as needed. 
  2. Add salt and pepper, to taste. Serve immediately or store for later use.

Storage: Refrigerate in an airtight container for up to three days. Freeze for up to 1 month. 


Notes

Onion Variation: Add several green onion tops (green parts only) to the blender for an extra hint of FODMAP-friendly onion flavor. 

  • Category: Sauce
  • Method: Blender
  • Cuisine: Low FODMAP

Keywords: Italian parsley, marinade, food processor, no cook