Recipe makes around 5 cups, enough to freeze! This chimichurri is a traditional garnish with modern application. Great on a steak, underneath lox on a bagel, spoonful in breakfast potatoes, topping for any taco, or over favorite pasta. This recipe gives any uninspired meal a distinguished punch, making all mouths water. If you ever finish cooking and think to yourself: “It’s missing something”…add this, you won’t be disappointed.
In a blender combine:
1 bulb fresh garlic
1 bunches fresh parsley
1 bunch fresh cilantro
Juice from 1 lemon
1 Tbsp apple cider vinegar
1 cup olive oil
1 Tbsp Orchestra Provisions’ “Pico-grillo” seasoning
2 Tbsp nutritional yeast (optional, but adds delicious umami flavor)
1 Tbsp Bragg’s Liquid Aminos (also optional, adds salty depth and protein!)
Salt and pepper to taste
Blend until desired consistency, if too chunky add water or more oil until satisfied.