Pineapple Chimichurri

Coastal Living
Pineapple Chimichurri Recipe
Photo: Jennifer Davick; Styling: Linda Hirst
Makes 1 3/4 cups


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3/4 cup fresh flat-leaf Italian parsley leaves
1/2 cup fresh cilantro leaves
4 garlic cloves, coarsely chopped
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
3/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 peeled and cored pineapple, coarsely chopped


Combine first 7 ingredients in a food processor; process 30 seconds or until finely chopped. Add pineapple; pulse until finely chopped.

Created date

April 2013