Recipe by Rachelle Hacmac

Have you ever made a chimichurri sauce? For many, spending more time at home gives us the chance to try new recipes.

Chimichurri is an Argentinean sauce or condiment, similar to a pesto, that is popular throughout South America. Our version uses (you guessed it) seaweed! This recipe kicks up the nutritional notch because seaweed is naturally high in iron and magnesium.

Don’t have all these ingredients? That’s ok! Substitute dried herbs or use other leafy greens that you have in your refrigerator. Enjoy cooking this recipe as a way to pass the time, with a tasty result at the end!

Ingredients:

• 1/2 cup Blue Evolution Dried Kelp, rehydrated and finely chopped OR 1 tablespoon Blue Evolution Kelp Puree

• 1/2 cup fresh cilantro, minced

• 1/4 cup parsley, minced

• 1 shallot, finely chopped

• 1/2 cup extra virgin olive oil

• 1/2 cup apple cider vinegar

• 1/2 teaspoon sea salt

• 1/8 teaspoon freshly ground black pepper

• 1/4 teaspoon red pepper flakes

Method:

1. Combine all ingredients in a bowl and toss to mix.

2. Cover and chill for at least three hours or let sit overnight to allow the flavors to marinate.