If you’ve been around my kitchen long enough, you know I’m all about bold flavors—and shortcuts that don’t sacrifice taste. That’s exactly how Pestichurri was born: a happy hybrid of two of my favorite herby sauces—pesto and chimichurri.  

I started playing around with this one day when I had way too much parsley in the fridge (a classic problem, right?). I wanted something fresh and zippy to serve over grilled veggies, but also creamy enough to stand in as a spread or dip. What came out of the blender was magic.

This sauce hits all the notes: tangy, herby, nutty, and smooth—plus it’s dairy-free, Whole30-friendly, and so versatile. We love it over roasted chicken, fish, potatoes, or even mixed into eggs. It’s one of those “accidental staples” that now always has a home in my fridge.

Pestichurri (Parsley Pesto–Chimichurri Hybrid)

Shulie

This sauce was born from one of those “use what’s in the fridge” moments. I wanted something bright, herby, and bold to bring life to simple proteins and veggies—and pestichurri was it. It’s part pesto, part chimichurri, and all flavor. The vinegar and lemon give it just the right tang, and the nuts add richness without dairy. I use it on everything from grilled chicken to roasted sweet potatoes.

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Course Dip or Marinade

Cuisine Mediterranean-Latin Fusion

Equipment

• Food Processor with s blade
• Sharp Knife
• Cutting Board
• Storage Container

Ingredients

  

• 2 bunches fresh parsley thick stems removed
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 4-5 cloves of garlic
• Juice of ¼ lemon
• ¼ -½ cup pine nuts or walnuts
• Salt and pepper to taste

Instructions

 

• Wash and dry the parsley thoroughly. Roughly chop.
  
• Add all ingredients to a food processor or blender.
• Pulse until everything is well blended but still has some texture.
• Taste and adjust seasoning—add more vinegar for tang, or more oil for richness.
• Serve immediately or refrigerate in a sealed jar for up to 5 days.

Keyword Chimichurri, Dip, Marinade, Parsley Pesto, Pestichurri, Pesto