Tuesday, January 11, 2011

Chimichurri Mayonnaise

Serve this with burgers, meatballs, or fish. Great on top of tango burger.

Adapted from Ten, Sheila Lukens.

1 cup paleo mayonnaise
2 Tbsp chopped fresh flat-leaf parsley leaves
2 Tbsp chopped fresh mint leaves
1 tsp dried oregano
sea salt
freshly ground black pepper
1 tsp finely minced jalapeno pepper
1Tbsp extra virgin olive oil

Combine all ingredients in a bowl. Let rest, covered, in the refrigerator for a few hours before serving.

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