Backyard "Chimichurri"

August 26, 2015
0 Ratings
Photo by clcatto
  • Makes 2 cups
Author Notes

With sincere apologies to bonafide chimichurri, I've co-opted the name to describe the fragrant dipping sauce I love to whip up when we're planning to bbq (tofu and veggies, in my case). There really isn't a lot of exact measuring involved. Much of it can be done by taste. —clcatto

What You'll Need
  • 3/4 cup cilantro, washed and dried
  • 3/4 cup parsley, washed and dried
  • Juice of half a lime (adjust to taste)
  • 1/4 cup pumpkin seeds
  • Half of a small zucchini, peeled and cored
  • Splash of olive oil
  • 1 jalapeno, trimmed and seeded (more or less depending on your heat tolerance)
  • 1-2 cloves of garlic, peeled
  • 4 ounces of goat cheese
  • Salt and pepper to taste
  1. Throw all ingredients into a food processor and pulse until smooth. If you have time, you can roast the pumpkin seeds in the oven for more flavor. Add more lime juice and/or olive oil if you prefer a thinner consistency
  2. Serve over rice, meat, tofu, veggies. The sky's the limit

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