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Cottage Cheese Chimichurri

Name: Cottage Cheese Chimichurri
Prep time: 10 min
Total time: 10 min
Yield: 14 tbsp
Ingredients: 125g cottage cheese; 1 dl fresh parsley, finely chopped; 1 clove garlic; 2 tbsp red wine vinegar; 2 tbsp olive oil; 1/4 tsp red chili flakes; a pinch salt

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Parsley, garlic and red wine vinegar over a cottage cheese base, which carries the herbs without the half cup of oil a classic chimichurri needs. Built for steak, but it does not stop there.

Per serving (2 tbsp)

Protein

Calories

Carbs

4.2g

Fat

14 tbsp10 min0 min

Ingredients

4 ozcottage cheese
7 tbspfresh parsley, finely chopped
1 clovegarlic
2 tbspred wine vinegar
2 tbspolive oil
1/4 tspred chili flakes
a pinchsalt

Steps

1
Blend the cottage cheese on its own until smooth. Chimichurri is a loose sauce and visible curds fight that.
2
Chop the parsley fine by hand rather than blending it. A blender bruises parsley and turns the sauce a dull army green.
3
Stir the parsley, grated garlic, red wine vinegar, olive oil and chili flakes into the cottage cheese.
4
Season with salt and leave it 20 minutes. The vinegar needs that long to stop tasting sharp.