Chimichurri Pesto Sauce combines Italian parsley, cilantro and basil with jalapeño and parmesan cheese. It is vibrant, nutty and tangy. Perfect for pasta.
I will never forget the first time I tried Chimichurri Sauce. It was at my incredibly talented friend Bibi’s home. She had me over for dinner and prepared the most mouth-watering steak. Oh but wait, as if that wasn’t enough, she served it with Chimichurri Sauce. Sorceress! I know she had plenty of other side dishes at that meal, but honestly, all I can remember is that darn steak with the Chimichurri Sauce. It was brilliant! It was herby, fresh, and earthy with fresh parsley, garlic and pepper flakes. I was in heaven.
But try as I will, and I’m sure you can relate to this… No matter how many times I tried to recreate that sauce, it fell way short. It just never had the same impact on me. So, I decided to move on and figure out a way to make it more enticing. That’s when I decided…hey; let’s add pesto to it! I know how to make a great pesto, and I figured the two together would be mighty tasty. And boy is it! I am ecstatic with the Chimichurri Pesto sauce. It has a creamier, more vibrant, nutty taste with a tangy kick from the lemon and jalapeño.
So now I put this on my steak, or in my Dijon Lemon Pepper Potato Salad or on any lonely pasta. Plus, this way the Chimichurri Sauce that Bibi made will forever be canonized in my heart.
- 1 cup packed fresh flat-leaf Italian parsley, rinsed and dried
- 1 cup packed fresh cilantro leaves, rinsed and dried
- 1 cup packed fresh basil leaves, rinsed and dried
- ½ cup (2.25 ounce bag) pine nuts, toasted
- ½ cup freshly shredded Parmesan cheese
- 1 teaspoon fresh lemon juice
- 4 small garlic clove, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon freshly ground black pepper
- ¼ cup red wine vinegar
- 1 jalapeno pepper, finely chopped, ribs and seeds removed for milder taste
- 1 tablespoon dried oregano
- ¾ cup extra virgin olive oil
- Process parsley, cilantro, basil, pine nuts, Parmesan cheese, lemon juice, garlic, salt, red pepper flakes, pepper, red wine vinegar, jalapeno and oregano in a food processor until finely chopped. Make sure to scrape down the sides a few times.
- With processor running, pour olive oil through food chute in a slow, steady stream, processing until smooth. Refrigerate until serving time.
This goes fabulously with any of our Cinco de Mayo Mexican Recipe Round Up Recipes!