Featured Ayurvedic Recipe: Chimichurri
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Chimichurri
Ingredients:
1/4 cup fresh cilantro leaves
1/4 cup fresh flat leaf parsley leaves
2 tbsp fresh oregano leaves
1/4 cup red wine vinegar
1/2 - 1 tsp crushed red pepper flakes 🌶
4 garlic cloves
2 tbsp shallot
1/2 cup oil
salt and black pepper to taste
Directions:
1. Add all ingredients except olive oil to food processor.
2. Pulse until all ingredients are chopped.
3. With food processor running, stream in olive oil until the chimichurri is the consistency of pesto.
Doshic Considerations
This Ayurvedic Chimichurri recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use 1/2 tsp crushed red pepper flakes; should oven roast the garlic; should sauté the shallots until caramelized; and should use olive oil or sesame oil if desired.
Pitta should use 1/4 tsp crushed red pepper flakes or eliminate all together; should oven roast the garlic and use only 2 cloves; should sauté the shallots until caramelized and use only 1 tbsp shallot; and should use olive oil.
Kapha should use 1 tsp crushed red pepper flakes; can oven roast the garlic if desired; and should use sunflower oil.
