Roasted Garlic Chimichurri
Method
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Roast the garlic. Wrap a whole head of garlic in foil and roast at 400°F for 35-40 minutes until soft and caramelized. Squeeze out the cloves once cooled.
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Blend the herbs. In a food processor, combine parsley, cilantro, chives, roasted garlic, vinegar, oregano, pepper, red pepper flakes, salt and Daily Elements. Pulse until finely chopped.
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Add oil. With the motor running, drizzle in olive oil, blending until just combined. Adjust seasoning to taste.
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Serve or store. For best flavor, let the chimichurri sit for at least 30 minutes before serving. Transfer to a jar and refrigerate for up to 1 week. Bring to room temperature before serving.
Notes & Variations
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Zippier version: Add a squeeze of lemon or lime juice for extra brightness.
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Raw Garlic: This recipe also works with raw garlic, but we suggest going down to 5 cloves of garlic.
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Heat level: Increase or decrease red pepper flakes to taste.
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Habit tip: Spoon over roasted veggies, scrambled eggs, or grain bowls. It’s an easy, flavorful way to take your daily greens!
Dietitian Notes
Parsley and cilantro provide antioxidants and vitamin K, while chives add subtle onion flavor with additional phytonutrients. Olive oil contributes heart-healthy fats, and roasted garlic supports immunity with antimicrobial compounds. Adding Daily Elements microgreens further boosts the phytonutrient density, making this sauce not just flavorful but also a healthy addition to meals.
Sources:
https://getdailyelements.com/products/daily-elements-standard
https://www.sciencedirect.com/science/article/abs/pii/S0308814605004073
https://www.vogue.com/article/parsley-benefits
https://www.health.harvard.edu/nutrition/is-extra-virgin-olive-oil-extra-healthy