Cilantro Chimichurri Recipe
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Serves: Makes about 1½ cups
 
Cilantro Chimichurri Recipe from Primally Inspired
Ingredients
  • 2 limes, juiced
  • ½ cup olive oil (I use THIS)
  • ½ onion, roughly cut into chunks (about ½ cup)
  • 4 cloves garlic
  • ½ jalapeño
  • 1 bunch fresh cilantro (about 1 packed cup, stems are ok - see notes for my tip)
  • 1 bunch fresh parsley (about 1 packed cup, stems are ok)
  • ½ teaspoon cumin
  • sea salt, to taste
Instructions
  1. Put all ingredients in a high powered blender or food processor (start with the lime juice and olive oil).
  2. Blend or pulse until everything is finely chopped. Enjoy!
Notes
Store leftovers in the refrigerator. Keeps for about 2 weeks.
*Don't worry about removing all the stems from the cilantro and parsley - there is a ton of flavor in those stems! I just grab the entire fresh bunch with my hand and twist the tops off in one move. The rougher bottom stems will be snapped off in your twist leaving you with the green leaves and softer stems. Put all those leaves and softer stems in the blender!
Recipe by Primally Inspired at https://www.primallyinspired.com/cilantro-chimichurri-recipe/