So, what do you do after you’ve used the one tablespoon of parsley or ¼ cup of cilantro that your recipe calls for and you have almost 2 cups left over? You make chimichurri.
- 1 cup parsley
- 1 cup cilantro
- 1/2 avocado
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/4 tsp hot pepper flakes
- 1 pinch salt
Removes stems and wash parsley and cilantro.
Add all ingredients to food processor and process until mixture is thick and creamy and herbs are well minced.
Store in the fridge for up to five days.