This parsley & cilantro chimichurri recipe is a bit of a twist on a traditional chimichurri. I added lime and black pepper essential oils which add such a refreshing burst of flavour.
Black pepper essential oil has a sharp flavour which makes it a great addition to this chimichurri recipe. It’s high in monoterpenes and sesquiterpenes, which are natural chemicals known for their antioxidant activity.
Lime essential oil is a staple in our home. It adds a tart and sweet flavour to salad dressings, homemade salsa, avocado dip, and of course this parsley and cilantro chimichurri. Lime essential oil is known for its purifying properties. Add a drop to your sparkling water to add flavour and skip the sugary sodas.
1 cup fresh Italian parsley chopped
1 cup fresh cilantro chopped
1/3 cup extra virgin olive oil
1/2 tsp Celtic sea salt
1 fresh jalapeño pepper
2-3 small garlic cloves minced
3 tbsp freshly squeezed lime juice
2 drops lime essential oil*
2 drops black pepper essential oil*
1 tbsp pure maple syrup (I prefer a dark maple syrup)
1. Loosely chop parsley and cilantro and remove any thick stems. *I don’t measure exactly. It’s approximately 1 cup of each.
2. Chop jalapeño and remove seeds.
3. Squeeze lime juice.
4. Mince garlic.
5. Add all ingredients except for the essential oils into a food processor and blend until mixed well.
6. Add CPTG essential oils and blend for another 5-10 seconds.
Serve with grilled beef. Use as a marinade on trout. Spice up your poached eggs.