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
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Ingredients
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3/4 cup
cilantro, washed and dried
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3/4 cup
parsley, washed and dried
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Juice of half a lime (adjust to taste)
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1/4 cup
pumpkin seeds
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Half of a small zucchini, peeled and cored
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Splash of olive oil
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1
jalapeno, trimmed and seeded (more or less depending on your heat tolerance)
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1-2
cloves of garlic, peeled
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4
ounces of goat cheese
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Salt and pepper to taste
Directions
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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
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Serve over rice, meat, tofu, veggies. The sky's the limit
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