Chimichurri is a South American version of pesto that is served atop or along side meat and veggies.  I’m planning on grilling up a ton of fresh veggies from the farmer’s market and I thought this would be perfection for a vegetarian dish.  I will, however, grill up some chicken for my favorite carnivores to eat with it too.  I will use fresh herbs from my garden and you can control the heat with the jalapeño according to your taste and preference. This is also perfect over tortellini pasta or on some crusty toasted bread.  Yum!  Can’t wait for dinner.


1 cup of packed flat leaf Italian parsley
3/4 cup of packed cilantro leaves
3 cloves garlic, minced
1 jalapeño, seeded or not depending on the spice level you’re looking to achieve
1/3 cup of extra virgin olive oil
3 tablespoons of red wine vinegar
1 teaspoon of salt
1/2 teaspoon ground cumin


Place everything in your Vitamix or food processor and pulse until fairly smooth (consistency of pesto).  Cover and refrigerate or let sit out for at least 30 minutes to let the flavors blend.  Then top your pasta, chicken, beef, chicken or veggies.  You can also serve on the side and let people control their portions. Great vegan dish.

— Knead to Cook

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