I love pestos and chimichurri sauces. You can use them in any imaginable way. I made this one to go with the Peruvian Chicken and Potatoes, but it’s good with pork, fish, as part of a salad dressing………..
- 2 cups chopped cilantro
- 1 cup chopped parsley
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp Tony Chachere's Original Seasoning
- 1/2 tsp dijon mustard
- 1 large clove garlic, pressed or minced
- 2 TBSP white vinegar
- 2 TBSP lime juice
- 1/3 cup extra virgin olive oil
- Place cilantro and next 6 ingredients in a food processor. Process well, then add vinegar and lime juice. Process again, and while processing add oil in a steady stream. Continue mixing until well combined. Makes about 1 cup.