Chimichurri sauce

The acidic, herb-packed condiment complements both meat and veggies.

Prep this week's sauce for several of the meals including the chicken lettuce wraps andsteak and peach salad. Or add it to your favorite grilled vegetables, fish, or meat dishes.

This recipe is part of our meal prep series for July. Click here for all the details.

Yields 1 cup

Can be stored in the fridge for 7 days or freezer for 2 months


1 bunch cilantro
1 bunch parsley
2 cloves garlic, crushed
½ lemon, zested
½ lemon, juiced
¼ cup red wine vinegar
¼ teaspoon ground cumin
1 teaspoon sea salt
½ teaspoon black pepper
¼ red onion, diced
⅓ cup extra virgin olive oil
½ teaspoon crushed red pepper flakes



Wash and spin or pat dry the cilantro and parsley, then pick the leaves from both herb bunches and discard the stems. 


Place all ingredients in a food processor and pulse until combined and smooth.


Allow to sit at room temperature for 30 minutes, then store in the fridge or freezer in an airtight container.

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