Chimichurri Sauce Ingredients

30 ml fresh thyme

250 ml parsley leaves

250 ml cilantro leaves

30 ml cider vinegar

60 ml olive or avocado oil

2-3 cloves garlic

5 ml chili flakes

5 ml sea salt

Zoodle Ingredients

2 mid-sized zucchini

250 ml baby tomatoes, sliced

Directions

• Fill your Personal Blender 1.5 L blending container with all the chimichurri sauce ingredients and blend for about 30 seconds. 
• Use a simple julienne slicing peeler to "peel" your zucchini all the way through to create zoodles. Toss in your baby tomatoes.
• In a mid-sized bowl, toss your zoodles and tomatoes with 60-90 ml of the chimichurri sauce until well-coated.
• Top with more fresh herbs and sliced tomatoes if desired. Enjoy and serve!