Low-FODMAP Chimichurri Sauce
My father-in-law requested steak and chimichurri sauce for Father’s Day one year. I cannot eat garlic or onion, major components of a chimichurri, so I had to get creative to make my own.
Garlic scapes are a late spring and summer produce staple that is actually low-FODMAP. It is the green part of the garlic that grows out of the ground, not in the bulb. It tastes just like garlic but without the stomachache.
This would be good on anything – steak, chicken, fish, tacos, salad, potatoes, you name it.
Ingredients:
-1 bunch of parsley
-1 bunch of cilantro
-1 garlic scape
-1 jalapeno
-juice of a lemon
-juice of a lime
-Roughly 1 cup of extra virgin olive oil
-a heavy splash of red wine vinegar
-a lot of salt
Instructions:
Dice up the herbs, garlic scape, and pepper really really finely. I didn’t exactly measure the liquids, just added and stirred until the consistency matched what I wanted. This chimichurri was super fresh and delicious on grilled meat!
Low-FODMAP Chimichurri Sauce
Ingredients
- 1 bunch parsley
- 1 bunch cilantro
- 1 garlic scape
- 1 jalapeno
- juice of a lemon
- juice of a lime
- 1 cup extra virgin olive oil
- splash of red wine vinegar
- salt to taste a lot of salt
Instructions
- Dice up the herbs, garlic scape, and pepper really really finely. I didn't exactly measure the liquids, just added and stirred until the consistency matched what I wanted. It was super fresh and delicious on grilled meat!