Chimichurri Pesto
Author: Sweet It The Spice
Recipe type: Pesto
Serves: 2 cups
- 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
- In a food processor, pulse all ingredients minus the olive oil.
- Turn the processor on and slowly drizzle the oil, allowing the mixture to thin just slightly.
- Be sure all ingredients have been completely combined.
- Store in a glass container in the refrigerator for up to 2 weeks.
- ***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/
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