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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
Makes: 2 cups
cup cilantro, washed and dried
cup parsley, washed and dried
Juice of half a lime (adjust to taste)
cup pumpkin seeds
Half of a small zucchini, peeled and cored
Splash of olive oil
jalapeno, trimmed and seeded (more or less depending on your heat tolerance)
cloves of garlic, peeled
ounces of goat cheese
Salt and pepper to taste
- 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
- Serve over rice, meat, tofu, veggies. The sky's the limit