Parsley-Mint Chimichurri

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Parsley-Mint Chimichurri

This delectable chimichurri will elevate anything you serve it with.

  • 1 cup flat leaf parsley (loosely packed)
  • 1/4 cup mint leaves (loosely packed)
  • 1 small clove garlic (chopped)
  • 2 tsp jalapeno (chopped)
  • 1/2 lemon (juiced)
  • 1/4 tsp sea salt
  • 1/8 tsp hickory liquid smoke
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup olive oil
  1. Place the parsley, mint, garlic and jalapeño in your high-speed blender and pulse the mixture a few times to roughly chop the herbs. Add the lemon juice, salt, liquid smoke and pepper and pulse a couple more times to combine.
  2. With the motor running on low speed, slowly stream in the olive oil. Continue to process, scraping down the sides a couple of times along the way, until the chimichurri is smooth.

Try spooning this over roasted butternut squash steaks for a decadent plant-based meal that can’t be beat!