Basil Chimichurri
Basil and parsley are pulsed together to make basil chimichurri - a delicious multipurpose spread, marinade, and dip. Slather it on grilled corn or toss with roasted potatoes for an herbaceous punch of flavor!
Equipment
- Small food processor
Ingredients
- ¾ cup parsley, loosely packed
- ¾ cup basil, loosely packed
- 1 garlic clove
- ½ lemon About 2 tbsp lemon juice
- 4 tbsp olive oil
- kosher salt
Instructions
- Place the basil, parsley, lemon, garlic, and a pinch of kosher salt in a small food processor.
- With the food processor running drizzle the oil into the basil mixture and pulse until the mixture becomes finely pulsed, bright green, and emulsified. This may take a while.
- Taste for seasoning. If it needs more salt add a pinch more and pulse one more time.
- Refrigerate until ready to use. Slather on grilled corn, toss with roasted vegetables or drizzle onto grilled meat.
Notes
* If you can't drizzle the oil into the food processor while it's running then add half the oil and pulse well. Scrape down the sides of the food processor and then add the rest and pulse really well. I pulsed for a solid minute until I achieved the consistency I like.
Tried this recipe?Let us know how it was!