Broccoli Chimichurri

Prep: 10 minutes • Serves: 4

1. Garlic: Chop 2 garlic cloves; add to food processor.

2. Broccoli: Cut 1 cup broccoli florets; add to food processor.

3. Parsley: Pick 1 cup fresh parsley leaves; add to food processor.

4. Pompeian® Olive Oil: Add 2 tablespoons olive oil to food processor.

5. Red Wine Vinegar: Add 2 tablespoons red wine vinegar, and 1/4 teaspoon each crushed red pepper flakes, salt and pepper to food processor; pulse until slightly chunky, scraping down bowl occasionally. Makes about 3/4 cup.

Approximate nutritional values per serving (3 tablespoons):
74 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
134mg Sodium, 3g Carbohydrates, 1g Fiber, 1g Protein

Chef Tip:
Spread Broccoli Chimichurri on toasted baguette slices, then top with halved cherry tomatoes, crumbled feta cheese, salt, pepper, a drizzle of
olive oil and chopped fresh parsley for a tasty bruschetta appetizer.