Ingredients:
- 1 large zucchini (spiraled into noodles using a spiralizer)
- 1 pint cherry tomatoes (halved)
- 2 cloves garlic
- 1 cup fresh mint leaves (packed)
- 1 cup fresh parsley leaves (packed)
- 2 Tbsp. red wine vinegar
- 1/2 tsp. kosher or sea salt
- 1/4 tsp. red pepper flakes
- 1 Tbsp. oil (extra virgin olive oil or flaxseed oil are good choices)
Directions:
- Placed the garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and the parsley leaves and pulse until finely chopped (alternatively chop everything by hand). Remove to a medium bowl.
- Add the vinegar, salt and red pepper flakes to the mint parsley mixture and stir until the salt has been dissolved. Stir in the oil.
- Add the zucchini noodles and cherry tomatoes to the bowl and toss gently to combine.
The chimichurri sauce will keep for several days in the refrigerator.
Serves 2
Recipe adapted from SimplyRecipes.com
