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Avocado Oil Chimichurri

1 cup purslane (or substitute spinach or watercress)
1 cup Italian parsley leaves
1 small jalapeno pepper, seeded if desired (or 1 teaspoon crushed red pepper flakes)
3 cloves garlic, peeled
1/2 cup Saffi Extra Virgin Avocado Oil
1 Tbsp Saffi Sherry Vinegar
Salt and freshly ground black pepper, to taste

1. Combine all ingredients in a blender or food processor. Blend until smooth. Serve alongside meats or atop grilled vegetables.