This delectable chimichurri will elevate anything you serve it with.
1cupflat leaf parsleyloosely packed
1/4cupmint leavesloosely packed
1/8tsphickory liquid smoke
1/8tspfreshly ground black pepper
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.
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.