Serve this with burgers, meatballs, or fish. Great on top oftango burger.
Adapted from Ten, Sheila Lukens.
Ingredients
1 cup paleo mayonnaise
2 Tbsp chopped fresh flat-leaf parsley leaves
2 Tbsp chopped fresh mint leaves
1 tsp dried oregano
sea salt
freshly ground black pepper
1 tsp finely minced jalapeno pepper
1Tbsp extra virgin olive oil
Preparation
Combine all ingredients in a bowl. Let rest, covered, in the refrigerator for a few hours before serving.
Source:
http://www.paleotable.com/2011/01/chimichurri-mayonnaise.html
Read about
Basil Mayonnaise
Check for Paleo eBook
Adapted from Ten, Sheila Lukens.
Ingredients
1 cup paleo mayonnaise
2 Tbsp chopped fresh flat-leaf parsley leaves
2 Tbsp chopped fresh mint leaves
1 tsp dried oregano
sea salt
freshly ground black pepper
1 tsp finely minced jalapeno pepper
1Tbsp extra virgin olive oil
Preparation
Combine all ingredients in a bowl. Let rest, covered, in the refrigerator for a few hours before serving.
Source:
http://www.paleotable.com/2011/01/chimichurri-mayonnaise.html
Read about
Basil Mayonnaise
Check for Paleo eBook
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