Citrus Twisted Chimichurri

This citrusy chimichurri packs a bold flavor punch – try it tossed with pasta, smeared on a sandwich or drizzled over grilled fish, veggies, chicken or steak.

Number of servings


  • 1 large Sunkist® lemon, zest and juice
  • 4 cloves garlic
  • 0.5 seeded fresh jalapeno (or substitute a few rings of pickled jalapeno)
  • 1 green onion, chopped
  • 0.25 teaspoon salt
  • 0.5 cup olive oil
  • 0.25 cup chopped parsley
  • 0.25 cup chopped cilantro


Preparation: 15 minutes


  1. Zest and juice the lemon into a small jar. Set aside.
  2. Place the garlic, jalapeno, green onion, salt and olive oil into a blender or bullet blender, and process until smooth.
  3. Then add the parsley and cilantro and pulse a few seconds to combine.
  4. Stir the blended mixture into the jar of reserved lemon juice and zest.
  5. Store refrigerated for up to 4 days.
  6. Stir before each use.

    • You can substitute a few rings of pickled jalapeno in place of fresh.