Chimichurri Pesto

This recipe is a cross between a chimichurri and a pesto sauce. It’s so flavourful, you’ll want to put it on everything. It would go well with lots of things… steak, lamb, chicken, fish, pasta, pizza and so much more. You can even use it as a marinade.

We served this chimichurri sauce with flat iron steak on Father’s Day along with lots of other things, but the chimichurri seemed to be the crowd favourite this year.

You typically don’t find basil in a chimichurri sauce, but I like to add a little for sweetness to counter the strong flavour of the garlic and vinegar. I also like to add a little lemon juice for brightness; it helps set the bright green colour too, which I think is visually appealing. We eat with our eyes first after all.

I hope you like my chimichurri pesto sauce. Let me know what you think if you try it.


1 cup Italian parsley

1/3 cup cilantro

1/3 cup basil

1/3 cup grated Parmesan cheese

2 tbsp pine nuts (optional)

1/3 cup olive oil

1 large clove of garlic (or 2 small cloves)

1 jalapeno pepper (no seeds)

1 tbsp red wine vinegar or white balsamic vinegar

The juice of half a lemon

1/2 tsp Aleppo pepper or red pepper flakes

1/2 tsp Maldon salt

Blitz all the ingredients up in the food processor.





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