Chorizo with Chimichurri and Olives
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • .75 lbs of chorizo (3 links)
  • ¾ cup of pitted green olives
  • 1 tbsp of coconut oil
  • 1 cup of firmly packed flat leaf parsley (I included the stems since I'm lazy)
  • 2 tbsp of fresh oregano (no stems, not enough room in measuring spoon)
  • ½ cup of extra virgin olive oil
  • 2 tbsp of raw and fermented red wine vinegar (Eden Foods)
  • 3 cloves of pressed garlic
  • 1 tsp of sea salt
  • ¼ tsp of fresh ground black pepper
  • ¼ tsp of red pepper flakes
Instructions
  1. Saute chorizo in a large pan with coconut oil, about 9-12 minutes or until skin is brown. Cut through to make sure inside isn't pink.
  2. Mix with olives on a dish, set aside.
  3. In a food processor, mix parsley, oregano, olive oil, red wine vinegar, sea salt, garlic, black pepper, and red pepper flakes.
  4. Drizzle chimichurri over chorizo and olives, and serve hot or cold.
Nutrition Information
Serving size: 2
Recipe by Healing and Eating at https://www.healingandeating.com/2014/09/chorizo-with-chimichurri-and-olives-html.html