About This Recipe
This spicy chimichurri sauce is bright and fresh and has a spicy kick thanks to the addition of jalapeno. Plus, it's made in the blender for an easy marinade, dressing, or topping on steak, chicken, or salmon. Gluten-free, dairy-free, and vegan.
Ingredients
- 1 jalapeño, roughly chopped ((deseed if you don't want it as spicy))
- 1/2 cup extra virgin olive oil
- 1 cup parsley
- 1 cup cilantro
- 1 shallot, roughly chopped
- 2 cloves garlic
- 2 tablespoons lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make chimichurri. Place all ingredients in a high-powered blender or food processor and blend until your desired consistency (either a little chunky or smooth). If needed, stop the blender and push down the ingredients every so often so everything gets incorporated. Adjust according to taste.
- Enjoy! For the best flavor, let it sit for a few hours.
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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