Fresh Oregano and Microgreen Chimichurri

Traditionally, chimichurri is made with parsley and oregano. Here’s a twist on that traditional chimichurri recipe, where you can use microgreens in place of parsley for a boost of flavor and nutrients.

Ingredients:

• 1/2 cup microgreens (such as broccoli microgreens, cabbage microgreens, radish microgreens, or the Rainbow Micro Mix), finely chopped

• 1/4 cup fresh oregano, finely chopped

• 3 cloves garlic, minced

• 1/2 cup olive oil

• 2 tablespoons red wine vinegar (or lemon juice)

• 1/2 teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

Instructions:

1. Chop the Microgreens and Oregano:

   • Finely chop the microgreens and oregano, and place them in a bowl.

2. Mix the Ingredients:

   • Add the minced garlic, olive oil, red wine vinegar (or lemon juice), and red pepper flakes (if using) to the bowl with the herbs.

3. Season:

   • Season the mixture with salt and black pepper to taste. Stir everything together until well combined.

4. Let it Rest:

   • For the best flavor, let the chimichurri sit at room temperature for 15-20 minutes to allow the flavors to meld together.

Ways to Use Oregano and Microgreen Chimichurri:

• Drizzle over Grilled Meats: Serve over grilled steak, chicken, or pork.

• Toss with Roasted Vegetables: Add flavor to roasted potatoes, carrots, or squash.

• Mix with Grains: Stir into quinoa, farro, or couscous for an herby grain salad.

• Marinade: Use as a marinade for meats, tofu, or shrimp before grilling.

• Top Sandwiches or Wraps: Add a fresh, zesty punch to wraps, burgers, or tacos.

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