Pepita Chimichurri
Pepita Chimichurri Sauce adds a delicious flavor to dishes and this easy chimichurri recipe with apple cider vinegar includes plant protein!
Servings: 1 batch
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
Pepitas - You can also use these Chili Lime Pepitas for extra flavor!
Tip: If needed, this chimichurri can be made 24 hours in advance and refrigerated in an airtight container, then removed from the fridge 15 - 20 minutes before use.