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Photo: Jim Franco; Styling: Lydia Degaris Pursell Photo by: Photo: Jim Franco; Styling: Lydia Degaris Pursell

Chimichurri Pesto

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

Southern Living DECEMBER 2012

  • Yield: Makes about 1 cup
  • 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.

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Chimichurri Pesto Recipe

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