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Plain grilled meat got ya down? Prepare to have your mind blown! Gone are the days of having BBQ sauce as the only sauce for grilled meat. This Spinach Chimichurri is the perfect addition to anything you might be throwing on the grill this summer. Steak, chicken, shrimp, fish and even grilled veggies. The best part is, you’re getting hefty dose of healthy greens in each serving! In each 2 Tbsp you’re getting over 1/3 cup packed spinach. Not bad! If your kids like garlic, I think there’s a good chance they’d go for this sauce too.
Chimichurri is typically made with parsley, cilantro, or a combination of both. I have a recipe from the archives for a herb based chimichurri, and the recipe for that is here. But this time around, I thought it would be great to use spinach! I used the Organicgirl baby spinach, and I totally recommend using a baby spinach, as its sweeter and the leaves are more tender than regular spinach.
I’ve made this sauce twice already and I can’t get enough. I love garlic and I like different ways to get my greens. I hope you give this a try soon!
Spinach Chimichurri
Author: Kristine Fretwell
Recipe type: Side
- 1½ cups fresh spinach, packed
- 1 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 2 cloves garlic
- ¼ tsp salt
- Place all ingredients in a blender or food processor. Pulse until it turns into a somewhat chunky sauce. You’ll want it to be a similar consistency to pesto.
Serving size: 2 Tbsp Calories: 65 Fat: 6.8 g Saturated fat: 0.9 g Carbs: 1.1 g Sugar: 0.3 g Sodium: 154 mg Fiber: 0.3 g Protein: 0.4 g Cholesterol: 0 mg
3.2.2925
Disclaimer: This post was sponsored by Organicgirl
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