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An aerial image of a white speckled ceramic plate topped with crispy potatoes smothered in low FODMAP chimichurri. The plate sits on a white marble table and water glasses plus a small bowl of chimichurri sit to the right hand side of the plate.

Low FODMAP chimichurri

Vegan, low FODMAP, nut free
*Cups and measures are in Australian cups and measures. Use ml for international accuracy.
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Prep Time 15 minutes
Cook Time 0 minutes
Course Dressing, Seasoning
Cuisine Food Intolerance Friendly
Servings 1 cup

Ingredients
  

  • 1 large extra bunch of parsley
  • 2 tablespoons fresh oregano, chopped (or dried oregano, to taste)
  • 1/2 - 1 red chilli, deseeded and finely chopped (add to your tastes)
  • 40-60ml (2-3 tablespoons)* red wine vinegar, to taste
  • 125-180ml (1/2 - 3/4 cup)* garlic infused olive oil (see notes for recipe)
  • Salt and pepper, to taste

Instructions
 

  • Mix all ingredients together in a bowl and adjust according to taste. The chimichurri should be a loose consistency that is easily drizzled.
  • The flavours meld together the longer they sit, so you can make it a few hours ahead and store it in the fridge. Best eaten within a couple of days out of an abundance of caution for garlic infused oil (see notes).

Notes

  • For my homemade garlic infused oil, see this recipe. Homemade has a much stronger (and better) flavour than store bought.
  • The recipe for the crispy potatoes I photographed this chimichurri with can be found here. 
  • Garlic oil can cause botulism if not eaten within a food safe time frame. Although this generally applies in dishes where the garlic cloves remain in the oil (like confit) I like to add a warning out of an abundance of caution. For this reason, I recommend using your garlic infused oil within 2-3 days.
  • Leftovers can be frozen without any adverse food safety effects. 
Keyword Low FODMAP dressing, Low FODMAP sauce
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