Chimichurri Pesto

Chimichurri Pesto Recipe
Photo: Jim Franco; Styling: Lydia Degaris Pursell
Add a bit of flair to your beef sliders by topping them with our Chimichurri Pesto.

 

Yield:

Makes about 1 cup

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Ingredients

1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh cilantro leaves
1/2 cup chopped toasted walnuts
1/2 cup freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 cup extra virgin olive oil

Preparation

Process parsley leaves, cilantro leaves, walnuts, Parmesan cheese, lemon juice, garlic, salt, and red pepper in a food processor until finely chopped. With processor running, pour olive oil through food chute in a slow, steady stream, processing until smooth.

Note:

Jackie Mills,

December 2012
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