Pepita Chimichurri Sauce adds a delicious flavor to dishes and this easy chimichurri recipe with apple cider vinegar includes plant protein!
Pepita Chimichurri
This pepita chimichurri is similar to pesto due to the pepitas. While it may not be considered an authentic chimichurri recipe, this variation tastes amazing and has additional health benefits. The addition of plant-based protein makes it a wonderful healthy sauce for vegan and vegetarian dishes!
Chimichurri sauce can be used to add flavor to so many things and you can have it ready in as little as 5 minutes! Try using it as a salad dressing, marinade, or dipping sauce with grilled meat and veggies. It is delicious with seafood, like this Cedar Plank Salmon, some yummy Roasted Shrimp, or drizzled over Shrimp Fajita Cauliflower Rice! However you choose to use it, I hope you enjoy the Pepita Chimichurri Sauce!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Chimichurri Ingredients
These pepita chimichurri ingredients may differ from traditional chimichurri ingredients, however, they create a delicious chimichurri sauce that is filled with flavor, nutrients, plus protein!
- parsley – fresh flat-leaf parsley, large stems removed.
- cilantro – fresh cilantro, for variation, or you can use all parsley.
- pepitas – You can also use these Chili Lime Pepitas for extra flavor!
- garlic – fresh cloves of garlic.
- olive oil
- apple cider vinegar – or red wine vinegar.
- lime juice
- salt
- freshly ground pepper
- crushed red pepper – you can easily adjust this depending on your level of spice preference.
How to Make Chimichurri with Pepitas
Making chimichurri sauce with pepitas is super quick and easy! I use a food processor to make chimichurri sauce and it is ready in 5 minutes!
To make the pepita chimichurri, first, add the pepitas and garlic to the food processor. Secure the lid and pulse for 5 -10 seconds. Turn off and scrape the sides if needed.
Next, add the parsley, cilantro, apple cider vinegar, crushed red pepper flakes, salt and pepper. Secure the lid then pulse for another 5 seconds.
Slowly pour in the olive oil through the feed tube and pulse in short intervals until you reach your desired consistency. This chimichurri sauce can be made chunky or smooth like pesto, depending on your personal preference.
Let the chimichurri sit for at least 10 minutes to allow the flavors to meld. Do a taste test and stir in any additional seasoning if desired and enjoy!
This chimichurri can be prepared 24 hours in advance and refrigerated in an airtight container, then remove it from the fridge 15 – 20 minutes prior to use.
Pepita Chimichurri
Ingredients
- 1/2 cup parsley fresh flat-leaf parsley
- 1/4 cup cilantro cilantro
- 1/4 cup pepitas *see notes
- 4 cloves garlic
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar or red wine vinegar
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon freshly ground pepper or to taste
- 1/2 teaspoon crushed red pepper or to taste
Instructions
- Add the pepitas and garlic to the food processor. Secure the lid and pulse for 5 -10 seconds. Turn off and scrape the sides if needed.
- Add the parsley, cilantro, apple cider vinegar, crushed red pepper flakes, salt and pepper. Secure the lid then pulse for another 5 seconds. Slowly pour in the olive oil through the feed tube and pulse in short intervals until you reach your desired consistency. This chimichurri sauce can be made chunky or smooth like pesto, depending on your personal preference.
- Let the chimichurri sit for at least 10 minutes to allow the flavors to meld before serving. Enjoy!
Notes
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