MELA's chimichurri
Our spin on this herby classic. We love having this on hand to drizzle on chicken, fish, meat, veggies, eggs, you name it. It also works great as a salad dressing. Instant meal elevator.
This recipe uses parsley and cilantro, but feel free to swap in fresh basil for either, or use a single herb.
MELA’s Chimichurri
Yields ~1/2 cup
Ingredients
1 cup cilantro (can sub basil or more parsley)
1 cup parsley (can sub basil or more cilantro)
1 garlic clove, chopped
1 small shallot (or 1/2 large), roughly chopped
1/4 teaspoon red pepper flakes, more to taste
juice and zest of 1 whole lemon
1 tablespoon raw honey
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
sea salt and freshly ground pepper
Directions
Add all ingredients except the olive oil to a food processor fitted with an s-blade. Pulse a few times until chopped.
With the motor running, slowly stream in the olive oil until well combined, stopped to scrape down the sides of the food processor as needed. Season generously with salt and pepper to test.