Ditch the processed stuff and experience the taste of fresh, homemade chimichurri. This recipe adds a touch of smoky chipotle to the classic blend of cilantro, citrus, and herbs, creating a flavor explosion that elevates any dish.
1cuppackedfresh cilantro, tender stems, and leaves
½cuppackedfresh flat-leaf parsley, tender stems, and leaves
½small white onion
3-4clovesof garlic
1chipotle pepper in adobo
1tbspadobo sauce
2limesjuice of, one of the limes you will zest
⅓cupextra virgin olive oil
1tsphoney or agave nectar
1tspdried oregano
½tspkosher salt
¼tspcoarse black pepper
Instructions
Add all of the ingredients into a food processor.
Process until a thick and chunky desired consistency is met—about 30 seconds.
Taste the chimichurri. Adjust seasoning (adding more salt etc.)
Consume right away or store in an air-tight container for up to five days.
Notes
How to thin-out chimichurri? Simply add a tbsp of water until the desired consistency is met. To serve: if serving as a dipping sauce, I like to drizzle a little bit of extra virgin olive oil right over the top before serving.