Parsley-Mint Chimichurri


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Parsley-Mint Chimichurri
This delectable chimichurri will elevate anything you serve it with.
Cook Time 15 minutes
Servings
6
Ingredients
  • 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
Cook Time 15 minutes
Servings
6
Ingredients
  • 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
Instructions
  1. Place the parsley, mint, garlic and jalapeƱo 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.
Recipe Notes

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

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