Pregnancy Friendly Red Chimichurri
Total time45 min
Prep time15 min
Cook time0 min
4.8(11)
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Learn more →Ingredients
8 servings
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 3/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 3 cloves garlic, minced
- 2 tbsp cooked beet, finely grated
- 3 tbsp apple cider vinegar
- ½ cup extra-virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Combine the parsley, oregano, garlic, and grated beet in a small mixing bowl and stir together until evenly mixed.
- 2
Add the apple cider vinegar, salt, and ground ginger to the herb mixture and stir to combine.
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