Chimichurri Pesto
 
Prep time
Total time
 
Author:
Recipe type: Pesto
Serves: 2 cups
Ingredients
  • 1 shallot
  • 2 garlic cloves
  • 1 cup cilantro leaves and stems
  • 1 cup parsley leaves and stems
  • 1 tsp. Herbal Fusion
  • 1 lemon juiced
  • 2 tsp. honey
  • ½ tsp. black pepper
  • ½ tsp. sea salt
  • ⅓ cup walnuts
  • ⅓ cup parmesan romano cheese grated
  • ¼ cup olive oil
Method
  1. In a food processor, pulse all ingredients minus the olive oil.
  2. Turn the processor on and slowly drizzle the oil, allowing the mixture to thin just slightly.
  3. Be sure all ingredients have been completely combined.
  4. Store in a glass container in the refrigerator for up to 2 weeks.
  5. ***Add more olive oil to consistency of a vinaigrette to thin out. Use over salads or as a marinade.
Recipe by Sweet Is The Spice at https://sweetisthespice.com/recipes/condiments/chimichurri-pesto/