Chimichurri Sauce from Palette Food and Juice


Chimichurri Sauce (Adapted from Molly’s BFF Gica’s recipe)


3     bunch        cilantro

3     bunch         parsley

6     oz        lemon juice

4     oz        olive oil

4    oz        onions

6     cloves        garlic

1/2             jalapeno

4     tsp        cumin

4    tsp        coriander

1     tsp        salt or to taste

4    oz        Water


  1. Measure and rough chop the herbs. You can use the stems and all, for this sauce! Set aside.

  2. Juice lemons, if needed. Set aside.

  3. Measure olive oil, set aside.

  4. Measure remaining ingredients: onions, garlic, jalapeno, cumin and salt. Add these to food processor or blender. Pulse, adding some olive oil, water and lemon juice to combine.      

Coni Constantine