Parsley-Mint Chimichurri
This delectable chimichurri will elevate anything you serve it with.
Servings
6
Cook Time
15minutes
Servings
6
Cook Time
15minutes
Ingredients
  • 1cup flat leaf parsleyloosely packed
  • 1/4cup mint leavesloosely packed
  • 1small clove garlicchopped
  • 2tsp jalapenochopped
  • 1/2 lemonjuiced
  • 1/4tsp sea salt
  • 1/8tsp hickory liquid smoke
  • 1/8tsp freshly ground black pepper
  • 1/4cup 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!