Ingredients
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3/4 cup finely chopped cilantro
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1/4 cup extra-virgin olive oil
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1 garlic clove, minced
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2 tablespoons fresh lime juice
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1 jalapeño, with seeds, chopped
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Salt and freshly ground pepper
Directions
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In a blender, pulse the cilantro, olive oil, garlic, lime juice and jalapeño until smooth. Season with salt and pepper.
Make Ahead
The chimichurri can be refrigerated for up to 4 hours. Bring to room temperature before serving.