This is the perfect low-waste recipe as the broccoli stems are repurposed to lay the foundation for this non-traditional chimichurri! Featuring parsley, cilantro and garlic to make this an irresistable sauce for pretty much any dish - pizza, veggie burgers, tacos and more!
Course Side Dish
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 10(click to scale)
Calories 40kcal
Ingredients
3/4cupfresh broccoli
1/4ozfresh parsleychopped
1/8ozfresh cilantrochopped
1clovefresh garlic peeled, minced
1/4tspground cumin
1/8tspkosher salt
1/8tspgranulated sugar
1ozapple cider vinegar
1/4eachfresh serrano peppersseeded, minced
1/8cupwater
1/8cupcanola oil
Instructions
Cut the outer sides off of the broccoli stems on all four sides. Reserve the sides for another dish. Dice the broccoli stems into 3/4 inch pieces. Blanch or steam the broccoli until very tender. Drain, cool and set aside.
Place all ingredients (except the oil) into a blender. Turn on the blender and stream in the oil a small amount at a time. Process until smooth. Use as a sauce for pizza, veggie burgers, tacos and more!