Zesty Chimichurri 

  • 1 Bunch parsley
  • 2 Bunch cilantro
  • 1 Cup extra virgin olive oil
  • 1/3 Cup white wine vinegar
  • 2 Tbsp of lime juice
  • 5 Garlic cloves
  • ¼ Onion
  • 1 Teaspoon lemon zest
  • 1/2 Teaspoon ground cumin
  • Salt and Pepper to taste

Preparation

Clean parsley and basil to keep just leaves and discard stems. Sauté garlic and onion until golden brown. Purée all ingredients in processor until smooth and transfer to bowl.


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