Courtesy of Rebecca Woodland
This South American classic is the ideal condiment for almost any savory dish, especially black beans, beef, chicken, fish, tofu, whole grains, and baked potatoes (including sweet potatoes).
2 large bunches cilantro (Chinese parsley)
2 Tbsp. fresh lime juice
2 small bunch mint leaves
large pinch red chili pepper flakes
2 garlic cloves, peeled and smashed
2 Tbsp. Walnut Oil
1 Tbsp. Cilantro-Roasted Onion Olive Oil
freshly ground black pepper
- Coarsely chop cilantro stems and leaves. Remove mint leaves from stems. Smash and peel garlic. Put it all in the bowl of a food processor.
- Over the food processor bowl, fork lime(s) for juice.
- Add remaining ingredients. Process a few seconds until mixture is well combined, usually 5-10 seconds max.
- Use immediately. Cover any remaining chimichurri with a layer of walnut oil and store in a well-sealed airtight container in the refrigerator (keeps up to 5 days) or freezer (keeps at least a month or two).
NOTE: Baklouti Green Chili Olive Oil may be lightly drizzled over chimichurri for a flavor kick.
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