Pestichurri (Parsley Pesto–Chimichurri Hybrid)
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.
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.