Chimichurri


I have been looking for a replecation of Doughbird's jalapeno pesto for almost two years now, because it is to die for. It's like liquid gold and tastes amazing on EVERYTHING!! Eggs, egg whites, sandwiches, pizza, pasta, chicken. I could literally go on and on and on about it. It's just amazing! I asked the waiter how to make it and I didn't have any luck with that one. I'm like you guys should literally bottle this stuff and sell it by the jar, not by the stupid side plastic cup.

Well, I finally came across this recipe after many, many other ones and I think this is pretty darn close and I'm sure the fat content on this one is way less than Doughbird's.

Ingredients:

1/2 c. basil

1 c. cilantro (1 bunch)

2 c. parsley (about 1 1/2 bunches)

3/4 c. olive oil

1/3 c. red wine vinegar

8 to 10 garlic cloves (if they are small, go for 10)

1 tsp. red pepper flakes

1 tsp. cumin

1 tsp. salt

2 jalapenos, roasted and deseeded

Directions:

Preheat the oven to 425 and line a baking sheet with foil. Rinse the jalapenos and dry them on a paper towel. On the baking sheet, rub the jalapenos with a bit of oil. I used vegetable oil for this because it doesn't smoke as much as olive oil. My fire alarm still went off, but it was worth it. hahahaha

Roast the jalapenos for 8 minutes, then flip with tongs. Roast for another 8 minutes, then remove the jalapenos from the oven. Place in a tupperware dish and seal with the lid (this is a very important step, so do it!).

Combine the basil, cilantro, parlsey, red wine vinegar, garlic cloves, red pepper flakes, cumin and salt into a blender. When putting the herbs in the blender, just rip off the part above the elastic band that holds the bunch together and throw in. Measure out the olive oil and pour in. Remove the lid from the jalapenos and pierce the skin and peel off. Slice off the top with the stem and cut in half. Remove all the seeds and put the jalapeno in the blender. Blend till combined. If the mixture is too thick, add in 1 - 2 T. of water. I didn't need to, but it just depends on how much herbs you actually use.

Then pour over everything you eat. Ha ha!

1 serving is 1 T.



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