Chimichurri Pesto

Photo: Jim Franco; Styling: Lydia Degaris Pursell

Add a bit of flair to your beef sliders by topping them with our Chimichurri Pesto.

 

This recipe goes with Salt-Roasted Beef Tenderloin Sliders

Yield: Makes about 1 cup
Total:
Recipe from Southern Living

More From Southern Living

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

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chimichurri Pesto Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy