Chorizo with Chimichurri and Olives
Prep time:
Cook time:
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- .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
- 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.
- Mix with olives on a dish, set aside.
- In a food processor, mix parsley, oregano, olive oil, red wine vinegar, sea salt, garlic, black pepper, and red pepper flakes.
- Drizzle chimichurri over chorizo and olives, and serve hot or cold.
Recipe by Healing and Eating at https://www.healingandeating.com/2014/09/chorizo-with-chimichurri-and-olives-html.html
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