Pineapple Chimichurri

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Photo: Jennifer Davick; Styling: Linda Hirst
Yield
Makes 1 3/4 cups
By Julia Dowling Rutland
May 2013
RECIPE BY Coastal Living

Ingredients

  • 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

How to Make It

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

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Ratings & Reviews

moxieme's Review

moxieme
May 16, 2014
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