• Fast
• Make-Ahead
• Vegetarian

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.