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