Love chimichurri? This easy and delicious paleo Broccoli Chimichurri Sauce is a tasty twist on the favorite sauce. It goes great on tacos, steak, or even as a veggie dip or salad dressing!
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When you think of your least favorite veggie growing up, what was it? I know a lot of kids who hate broccoli, but I’ve never really been able to figure out why! As a kid, my brother and I loved it when my mom would serve “green trees” as we called them. Raw, boiled, roasted, in soup… We enjoyed them any way they came.
As a mom myself now, I love putting a steaming pot of broccoli soup on the table for my family. My kids favorite way to enjoy it, though, is raw. And with 5 kiddos to munch on it, two heads of broccoli doesn’t last more than 10 minutes in my kitchen!
The GAPS diet.
Even though my love of the green cruciferous veggie is long-lived, I haven’t always been able to enjoy it. After the birth of my 4th kiddo, my health started going downhill… fast. While I’d always had a short list of food allergies, my list of food sensitivities began to grow rapidly. Within 18 months of her birth, the list of foods I could eat without getting sick in some way was short enough to count on both my hands.
On that list was broccoli.
Thankfully, after research and much prayer, my husband and I agreed that our family would give the GAPS Diet a try. Even though it was hard – and somewhat stressful – to feed 6 people that way, I found so much healing through GAPS! After just a few months I found I could easily digest foods I hadn’t been able to enjoy in years! Including my beloved green trees.
Trying new things.
Though soups, salads, and simple raw snacks with dip have always been my favorite ways to consume broccoli, sometimes it’s good to branch out and try something new. So when I competed in the online version of Chopped a couple years ago (you can read about that here), I decided to spread my broccoli wings and see where they took me.
I wanted a nice, light sauce to go along with my Grilled Tenderloin Tacos, and even though I’d never made it, chimichurri stuck out in my mind. So I grabbed the broccoli and threw it into the blender with some olive oil, a big dollop of my homemade mayo, some parsley, and oregano.
My broccoli wings had flown me to an instant hit! My husband raved about this sauce and started eating it on more than just his taco! It found its way to meat dishes, biscuits, was used as a veggie dip, and more.
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Broccoli Chimichurri Sauce
Free from grain, gluten, dairy, and sugar.
- 3 c. broccoli florets
- 1 c. fresh parsley
- 2-3 t. dried oregano
- 1 T. minced garlic
- 1/2 c. olive oil
- 1/4 c. mayonnaise (I used my homemade mayo – find the recipe here)
- 2 T. white vinegar
- 2 T. freshly squeezed lime juice (about 1 lime)
- 1/2 t. salt
Place all ingredients in a blender (I used my wonderful Blendtec) and puree until smooth.
Store in fridge in a covered jar.
Makes about 1 1/2 cups.
Looking for more broccoli goodness? You’ll love these recipes!