Meal-Prep Series: Parsley Chimichurri
“the green sauce”
This week’s recipe isn’t a meal, so much as an amazing sauce/ vinaigrette/ condiment for so many meals you may be prepping postpartum. This parsley chimichurri is the brain child of one of my dear friends, Maggie, and we affectionately refer to this sauce as “the green sauce”. Maggie used to make this all the time for grilled asparagus when we were living in DC years ago and then brought a batch up to me once I had my son in LA as she had relocated to San Diego. It was so thoughtful and provided me so much comfort during those early weeks of new motherhood.
As a postpartum doula, and now doing more research on the importance of food and different nutrients for recovery postpartum, I now know what an amazing herb parsley is. Often used as a garnish, parsley offers numerous health benefits for new mothers during the postpartum period. Parsley is a nutrient powerhouse, containing vitamins A, C, and K, as well as folate, iron, and antioxidants. These nutrients support postpartum recovery, boost immune function, and aid in maintaining optimal energy levels. As a good source of iron, parsley can support healthy blood production and combat postpartum fatigue. Parsley’s natural anti-inflammatory properties can also help reduce swelling and support the body's healing process.
Knowing all this about parsley makes me love this green sauce even more! As I mentioned earlier, this sauce is delicious on grilled asparagus but any grilled or roasted veggie would be great with this sauce, including portobello mushrooms. I’ve also had this sauce on grilled or roast chicken, fish, and steak. When I have this in the fridge, I’ve also been known to add it to my scrambled eggs at breakfast time. The possibilities for this sauce are truly endless!
Parsley Chimichurri
Ingredients
1 bunch of parsley
1 medium shallot, roughly chopped
2 tsp Dijon mustard
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
salt and pepper to taste
Instructions
Remove parsley leaves, discarding stems or saving for later use, wash, and pat dry.
Add parsley leaves, shallot, Dijon mustard, extra virgin olive oil, red wine vinegar, salt, and pepper to a high speed blender or food processor. Blend on high until all of the shallot pieces and parsley leaves are incorporated into a thick sauce. Depending on the size of the parsley bunch, you may need to add more extra virgin olive oil and red wine vinegar in a 2:1 ratio until a sauce can develop.
Store in an airtight container in the fridge for a week or freeze in individual molds for a later use. I like these silicone molds.
Andrea Yates at Caring for You Doula is a postpartum doula based in Hoboken, NJ, serving families across northern NJ- Hudson, Essex, Bergen, and Union Counties. She is passionate about nutrition for new moms, the postpartum period, and helping parents navigate this time with confidence and ease. Contact her today to set up a free consultation on how she can help care for you and your family during this amazing time.
