Go Back
+ servings
shishito peppers

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

Equipment

  • Barbeque

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 365kcalCarbohydrates: 11gProtein: 4gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gSodium: 76mgPotassium: 171mgFiber: 1gSugar: 1gVitamin A: 716IUVitamin C: 16mgCalcium: 39mgIron: 2mg
Keyword shishito peppers
Tried this recipe?Let us know how it was!