Ingredients
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1 cup basil leaves
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1/4 cup mint leaves
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1/4 cup parsley leaves
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2 tablespoon fresh oregano leaves
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2 cloves garlic, finely minced
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Juice and zest of 1 lemon
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1/2 teaspoon red chili flakes
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1/2 cup olive oil
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3 tablespoon freshly grated Parmesan
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Salt and pepper to taste
To plate (serving suggestions):
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1 cup cooked rice/pasta/quinoa/couscous
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Pan-seared shrimp
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A medley of sautéed vegetables (i.e. Mushrooms, green peas, tomatoes)
Directions
- In a food processor pulse together basil, mint, parsley, oregano, garlic, lemon juice and zest, chili flakes, and olive oil until herbs are just finely chopped but not completely smooth.
- Transfer to a bowl, and stir in parmesan. Season with salt and pepper to taste.
- To assemble, toss two tablespoons of chimi-pesto into the cooked grain of your choice (rice/pasta/quinoa/couscous). Transfer to a bowl, and top with shrimp, and vegetables. Drizzle a little more chimi-pesto over the top as desired. Enjoy! :)
