Papalo Chimichurri

As we pack for our upcoming markets and CSA boxes, we’re excited to tuck in a delightful South American herb called papalo. The papalo leaves can be used much as you do fresh cilantro in many recipes and has a flavor reminiscent of both cilantro and arugula. Torn into small pieces, papalo is a fantastic addition to salsa, eggs, fried rice, pesto, or sandwiches.
Papalo’s bright flavor melds nicely with the parsley and oregano in this quick and easy chimichurri recipe. We hope you enjoy adding this unique herb to your cooking arsenal.

Recipe adapted from: https://theforkedspoon.com/chimichurri-recipe/

Serves: 8
Prep Time: 5 mins
Cook Time: 0 mins
Ready In: 5 mins
  • 1/4 c chopped papalo, packed (you can substitute with cilantro)
  • ¼ c chopped parsley, packed
  • 5 cloves garlic, chopped
  • 1 tsp dried oregano
  • 1 small red chili, seeded and diced (or 2 tsp crushed red pepper)
  • 3 TBSP red wine vinegar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2/3 c olive oil
  1. Place all ingredients except the olive oil in a food processor. Process until finely minced (take care not to turn it into a thick paste).
  2. Once minced, transfer to a clean bowl and pour olive oil over the mixture. Gently mix to combine.
  3. Allow chimichurri to stand for 15 minutes.
  4. Serve over your favorite grilled meats or vegetables, or use as a marinade or dip.