Citrus Twisted Chimichurri

Citrus Twisted Chimichurri

This citrusy chimichurri packs a bold flavor punch – try it tossed with pasta, smeared on a sandwich or drizzled over grilled fish, veggies, chicken or steak.
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Serves: 4

Ingredients

  • 1 large Sunkist<sup>®</sup> lemon, zest and juice
  • 4 cloves garlic
  • 1/2 seeded fresh jalapeno (or substitute a few rings of pickled jalapeno)
  • 1 green onion, chopped
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro

Directions

  1. Zest and juice the lemon into a small jar. Set aside.
  2. Place the garlic, jalapeno, green onion, salt and olive oil into a blender or bullet blender, and process until smooth.
  3. Then add the parsley and cilantro and pulse a few seconds to combine.
  4. Stir the blended mixture into the jar of reserved lemon juice and zest.
  5. Store refrigerated for up to 4 days.
  6. Stir before each use. <br /> <br /> <br /> NOTES:<br /> • You can substitute a few rings of pickled jalapeno in place of fresh.<br />

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