Chimichurri Pesto

Name: Chimichurri Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 10
Cuisine: South American, Latin American
Ingredients: 237 milliliters firmly packed fresh cilantro leaves; 59 milliliters extra virgin olive oil; 237 milliliters firmly packed fresh flat-leaf parsley leaves; 1 small garlic clove, chopped; 1 teaspoon fresh lemon juice; 118 milliliters freshly grated Parmesan cheese; 0 teaspoons dried crushed red pepper; 0 teaspoons salt; 118 milliliters chopped toasted walnuts

Chimichurri Pesto might be a good recipe to expand your condiment recipe box. One portion of this dish contains roughly 3g of protein, 11g of fat, and a total of 109 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up parmesan cheese, walnuts, firmly flat-leaf parsley leaves, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes. This recipe is typical of South American cuisine.

Instructions

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.

Ingredients you will need

Fresh Cilantro