Organic Microgreen Chimichurri

Fresh cilantro microgreens, blended the day they’re harvested, give this chimichurri its bright green colour and clean flavour. We keep the recipe simple:

• Organic extra-virgin olive oil

• Organic cilantro microgreens

• Red-wine vinegar & a squeeze of lemon juice

• Garlic, black pepper, and a pinch of Scotch-bonnet sea salt for gentle heat

Spoon it over grilled vegetables, meat, fish, eggs, or tacos, or use it as a quick dressing for bowls and salads.

Keep refrigerated and use within 4 weeks! Freeze leftovers in ice-cube trays for easy single-serve portions.