Our Bright Pine Nut Chimichurri Adds Big Flavor to Grilled Meats

January 19, 2016
by Merce Muse for Thrive Market
Our Bright Pine Nut Chimichurri Adds Big Flavor to Grilled Meats

Argentinians know a thing or two about beef—that's why they invented this classic steak sauce. Full of fresh herbs and pungent garlic, chimichurri  works both as a topping and a marinade for grilled meats. 

Pine Nut Chimichurri Sauce

Yield: 3/4 cup 
Total Time:

Ingredients

1 cup packed flat-leaf parsley
1/2 cup olive oil
2 tablespoons red wine vinegar
1/4 cup packed cilantro
4 cloves garlic, peeled
3/4 teaspoon red pepper flakes
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup pine nuts, roughly chopped

Instructions

Place parsley, olive oil, vinegar, cilantro, garlic, red pepper flakes, cumin, and salt in the bowl of a food processor fitted with the blade attachment. Process until ingredients are minced. Transfer to a small bowl and stir in pine nuts. Cover and chill in fridge for 2 hours to let flavors infuse.

Photo credit: Paul Delmont


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This article is related to: Cooking, Food, Gluten-Free, Paleo, Recipe, Dinner

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