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