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Broccoli Chimichurri

Broccoli Chimichurri
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Broccoli Chimichurri

Prep: 10 minutes • Serves: 4

1.Garlic: Chop 2 garlic cloves; add to food processor.

2.Broccoli: Cut 1 cup broccoli florets; add to food processor.

3.Parsley: Pick 1 cup fresh parsley leaves; add to food processor.

4.Olive Oil: Add 2 tablespoons olive oil to food processor.

5.Red Wine Vinegar: Add 2 tablespoons red wine vinegar, and 1/4 teaspoon each crushed red pepper flakes, salt and pepper to food processor; pulse until slightly chunky, scraping down bowl occasionally. Makes about 3/4 cup.

Approximate nutritional values per serving: 

74 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
134mg Sodium, 3g Carbohydrates, 1g Fiber, 1g Protein

Chef Tip:Spread Broccoli Chimichurri on toasted baguette slices, then top with halved cherry tomatoes, crumbled feta cheese, salt, pepper, a drizzle of olive oil and chopped fresh parsley for a tasty bruschetta appetizer.

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