Ingredients

The following ingredients have 1 Servings
  • 1 lightly packed cup (22g) fresh parsley
  • 3/4 lightly packed cup (15g) fresh cilantro
  • 4 tablespoons (60g) water
  • 2 tablespoons (30g) fresh lemon juice
  • 1 tablespoon (15g) apple cider vinegar
  • 1 tablespoon (15g) dark balsamic vinegar (really gives depth of flavor!)
  • 2 large garlic cloves (9g)
  • 1/4 cup (40g) raw unsalted pumpkin seeds
  • 1 tablespoon dried oregano
  • 1/8 teaspoon cayenne pepper (optional but highly recommended for flavor depth and a kick)
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper
  • Weigh ingredients for best results.
  • I use this scale.

Instruction

  • Add all of the ingredients to a high-powered blender and blend, starting slow and increasing speed, until smooth. You will need to scrape the sides a couple of times, as it will spatter up the sides. Blend until completely smooth. Add and adjust cayenne as needed. I found 1/8 teaspoon to be perfect, a nice kick of heat without being too spicy, but just delicious.
  • Chimichurri is very bold in flavor and known for the heavy herb flavor, tart from acidity and is typically used as a marinade or spooned over beef or other meats sometimes. So, basically, a very strong sauce to be used in smaller amounts. The same applies here with this recipe.
  • I have used this as a dipping sauce for french fries and it's fabulous and my favorite way to eat it! It is also good on pasta, but since it is such a strong sauce, a little goes a long way. It's basically similar to a pesto in flavor, but more acidic and a punch. It can be used in many ways and as a drizzle to bring alive any type of buddha bowl!
  • To make the cherry tomatoes over pasta, just add as many tomatoes as you like, cut in half, to a parchment-paper lined pan and bake at 375°F for 15-20 minutes until juicy and blistered!