Spicy Chimichurri

• Recipe by Michelle Bernstein

Bernstein created this chimichurri for her Mexican husband, who loves jalapeños. Because the sauce is pureed, it is far from authentic. As Bernstein says, "This is not a chimichurri I would serve my mother."

Ingredients

1. 3/4 cup finely chopped cilantro
2. 1/4 cup extra-virgin olive oil
3. 1 garlic clove, minced
4. 2 tablespoons fresh lime juice
5. 1 jalapeño, with seeds, chopped
6. Salt and freshly ground pepper

Directions

1. 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.