Shishito Chimichurri Sauce
Janis Garcia
Shishitos can add a burst of flavor to eggs, salads, kabobs and they also make a tasty herb sauce for veggies, chicken, fish or anything you feel like!
Prep Time 15 mins
Cook Time 2 mins
Course Appetizer
Cuisine Asian
Servings 4
Calories 365 kcal
- 12 Shishito peppers stemmed but not seeded
- 1/2 cup extra virgin olive oil
- 3 cloves garlic
- 1/2 cup fresh cilantro or parsley lightly packed
- 1 tbs fresh thyme
- 1/2 cup roasted cashews Almonds work too
- 2 tbsp breadcrumbs fresh is best
- 1 tsp lemon zest (otherwise known as finely grated lemon peel from a fresh lemon)
- 2 tsp fresh lemon juice just use the same lemon
Light the grill. Turn on high heat. Grill peppers, turning until lightly charred. About 2 minutes
Transfer them to a food processor and let cool slightly
Add parsley, almonds, breadcrumbs, lemon zest and lemon juice.
Pulse until finely minced. While the processor is running, add the olive oil. Season with salt and pepper to taste. Serve with fish, chicken, or veggies.
Calories: 365kcalCarbohydrates: 11gProtein: 4gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gSodium: 76mgPotassium: 171mgFiber: 1gSugar: 1gVitamin A: 716IUVitamin C: 16mgCalcium: 39mgIron: 2mg