Cilantro Chimichurri
This Cilantro Chimichurri is a fresh spin on the classic sauce! It makes the perfect finishing touch for meats and seafood.
Print
Pin
Ingredients
- 1 bunch cilantro, about 1 cup (20 g) packed
- 1 bunch Italian Parsley, about 1 cup (20 g) packed
- ¼ cup (60 ml) fresh lime juice, (1-2 limes)
- ½ cup (120 ml) olive oil
- ¼ cup (40 g) chopped onion
- 2 garlic cloves
- 2 teaspoons ground cumin
- ¾ teaspoon kosher salt
- ½ jalapeño pepper, stems removed optional
Instructions
- In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped.
- Add cilantro (stems are fine) and Italian parsley (again, thin stems are fine), pulse again.
- Add oil, lime juice, cumin, and salt. Pulse until combined.
- Transfer to an airtight container or glass jar and refrigerate up to one week.
Nutrition
Serving: 2 tablespoon | Calories: 86kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 149mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 458IU | Vitamin C: 9mg | Calcium: 13mg | Iron: 1mg
