Go Back
+ servings
No ratings yet

Parsley and Pumpkin Seed Chimichurri and my Big Green Lunch Bowl

Author - Gena Hamshaw
Yields: 3 /4 cup chimichurri


*For the parsley and pumpkin seed chimichurri sauce*:

  • 1/2 cup pumpkin seeds soaked for 2 hours, rinsed, and drained
  • 1 cup tightly packed parsley leaves and top parts of stems only
  • 1/2 cup tightly packed arugula
  • 1 teaspoon fresh oregano leaves or 1/2 teaspoon dried oregano
  • 1-2 cloves garlic quartered
  • 1/2 teaspoon salt
  • 2 teaspoons red wine vinegar
  • 1 tablespoon olive oil
  • 3-4 tablespoons water

*For the big green lunch bowl*:

  • 2 cups greens of choice
  • 1/2 cup cooked chickpeas or another legume of choice
  • 2/3 cup cooked buckwheat or another whole grain of choice
  • 3-4 tablespoons parsley and pumpkin seed chimichurri
  • 1/2 cup roasted cauliflower or any roasted vegetable you have; to roast, I simply tossed a few cups of cauliflower florets with a drizzle of safflower oil and roasted at 400F for 30 minutes
  • 1/4 cup trimmed and steamed green beans
  • 1/4 cup red cabbage shredded
  • 10 cucumber slices


  • To make the chimichurri, put the pumpkin seeds, parsley, arugula, oregano, garlic, and salt into a food processor fitted with the S blade. Pulse to break down the herbs and fully incorporate them with the pumpkin seeds.
  • Add the vinegar and oil. Pulse a few times more. Drizzle in the water with the motor running, until the mixture has reached a desired consistency (you may wish for it to be thinner or thicker--adjust it according to your tastes). Store the chimichurri for up to four days in an airtight container in the fridge.
  • To make the big green lunch bowl, layer your greens into a generous serving bowl. Arrange all other ingredients on top, and serve, adding an extra sprinkle of pumpkin seeds if desired.