Salsas & Sauces/

Cilantro-Green Chile “Chimichurri/Pesto”

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Votes: 8
Rating: 3.5

This is something I nearly always have in my refrigerator.  Add it to scrambled eggs, toss it in a salad dressing, enhance grilled bread with fresh height-of-season tomatoes and a thick smear. The herbs can be interchangeable-- think about substituting some mint, green garlic, basil, hoja santa, anything you like.

For the restaurants, we add a little lime juice and make a simple green ceviche with firm white fish.  This is a perfect summer recipe, in my book.

Servings: 1scant cup


  • 1/2 head garlic, cloves broken apart
  • 2 to 3serrano chiles
  • 1medium bunch cilantro, thick bottom stems cut off
  • 1small bunch flat leaf parsley, thick bottom stems cut off
  • 1/2cup olive oil
  • Salt


Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic. Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds). Place in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), oil and 2 generous teaspoons salt. Process until nearly smooth (it will be pasty). Scrape into a storage container and refrigerate until serving time.

*If you plan on saving, cover the top with a thin layer of olive oil.



    1. Hello!

      My question lay with the olive oil in preservation. What if I choose to keep it in the refrigerator covered with a layer of corn oil as opposed to olive oil? I prefer corn oil in my Mexican cooking. Thanks!


      1. Either would work, but olive oil is a conscious choice because the flavor of the oil use use really affects the flavor of the Pesto.

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