Chimichurri Recipe Cilantro Lime Cucumber

Cilantro Chimichurri Recipe Valerie's Kitchen

WebAug 20, 2019 · Instructions. Add red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape …

Rating: 5/5(2)
1. Add red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape down the sides once or twice, until finely minced.
2. Remove any big stems from cilantro and parsley. Remove oregano leaves by sliding your fingers down the stem. Add the cilantro, parsley, oregano, salt, pepper and red pepper flakes and pulse several times until herbs are finely chopped, but still have some texture to them, scraping down the sides as needed. Add the olive oil and pulse just one or twice to lightly combine.
3. Transfer to an airtight container and refrigerate until ready to use. Will keep well refrigerated for several days.

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Cilantro Chimichurri Sauce (Whole30, Vegan) Bites of …

WebJan 10, 2021 · As a marinade for chicken, steak, fish, shrimp, tofu. Pour it over grilled, roasted, or pan seared steak, chicken, shrimp, fish, beans, …

1. Add the cilantro and parsley to the food processor with lime juice and olive oil. Process on high 1 minute to break down the leaves and stems.
2. Add the rest of the ingredients (pumpkin seeds, red onion, salt, garlic powder, red pepper flakes) and process on high at least 1 minute, scraping down the sides of the food processor at least once.
3. Check the consistency of the sauce, make sure everything is well broken up. If you want a thinner sauce, add 2-3 tbsp. water and process again until desired texture achieved.
4. Store in fridge up to 1 week or freezer for 3 months.

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