Chimichurri Pesto Recipe

Introduction to Chimichurri Pesto

Chimichurri Pesto is a vibrant blend of two rich culinary traditions—Argentinian and Italian. This unique fusion dish brings together the zesty and herbal flavors of chimichurri with the fresh and nutty essence of traditional pesto. Originating as a green sauce from Argentina, chimichurri is renowned for accompanying grilled meats, while classic Italian pesto, hailing from Genoa, is a versatile sauce commonly tossed with pasta.

The delightful marriage of these two recipes results in an incredibly flavorful sauce that complements a wide array of dishes. Whether used as a marinade, a sandwich spread, or a topping for roasted vegetables, Chimichurri Pesto brings a dynamic taste that elevates simple ingredients to new culinary heights.

Ingredients

• 1 cup packed fresh parsley leaves
• 1 cup packed fresh cilantro leaves
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 3 cloves of garlic
• 1 jalapeno (optional for spice)
• 1/4 cup pine nuts or walnuts
• 1/2 cup freshly grated parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon oregano leaves
• Juice of 1 lemon

Preparation

Step 1: Preparing the Herbs

Start by thoroughly washing the fresh parsley and cilantro leaves under running water. It's crucial to remove any debris or sand that may cling to the leaves. Pat them dry with a clean kitchen towel or use a salad spinner to remove any excess water.

Once dry, gently pick the leaves from the stems. Discard the stems unless they're tender enough to chop finely. Doing so ensures that your Chimichurri Pesto isn't overly fibrous and retains a smooth texture.

Step 2: Toasting the Nuts

For a deeper flavor, lightly toast the pine nuts or walnuts in a small skillet over medium heat. This should only take a few minutes. Continuously stir them until they turn golden brown and become fragrant. Be careful not to burn them. Once toasted, set them aside to cool.

Making the Chimichurri Pesto

Step 3: Blending the Pesto

Add the fresh parsley, cilantro, toasted pine nuts or walnuts, garlic cloves, and optional jalapeno into a food processor. Pulse until all ingredients are finely chopped.

Gradually add the freshly grated parmesan cheese, mixing it through the pesto until it integrates smoothly.

After the herbs and nuts have been processed, slowly stream in the extra virgin olive oil, processing on low speed until the mixture is well-blended.

Step 4: Adding Acidity and Seasonings

Stir in the red wine vinegar, juice of 1 lemon, and oregano into the pesto. Adjust the seasoning with salt and freshly ground pepper according to taste.

Blend the mixture once more to make sure all components are well combined, maintaining a smooth consistency.

Enjoying Your Chimichurri Pesto

Your Chimichurri Pesto is now ready to enjoy! If you're looking to maximize its flavor, consider letting it sit for a few hours at room temperature before serving. The downtime allows the flavors to meld together perfectly.

Serving Suggestions

• Toss it with your favorite pasta for a simple yet delicious meal.
• Use it as a marinade for grilling meats, particularly beef or chicken.
• Spread on sandwiches or wraps for an extra burst of flavor.
• Serve as a topping for roasted or grilled vegetables.
• Use as a dip for artisan bread or fresh cut veggies.

Regardless of how you choose to enjoy it, Chimichurri Pesto is a versatile sauce that adds brightness and depth to any dish. Don't forget to set a cooking timer for any accompanying dishes to ensure perfect results.

Storage Tips

Store any leftover pesto in an airtight container in the refrigerator. For best flavor, use within a week. You can also freeze portions in ice cube trays for later use, providing instant flavor whenever needed!