Tropical Chimichurri
Jon Alexis, the owner of Malibu Poke and TJs Seafood returns to Good Day to make a light and easy seafood meal.
Tropical Chimichurri
1/2 cup Fresh Basil, roughly chopped, loosely packed
8-10 fresh mint leaves, large, rough chopped
1 tbsp fresh cilantro, roughly chopped
1 1/2 oz Asian pear, roughly chopped
1/2 oz Daikon Radish, roughly chopped
1 tsp fresh lemon zest
2 1/2 tsp Lemon Juice
1 tbsp minced garlic
Pinch of salt
1/2 cup Olive Oil
3 tbsp Sesame Oil
Pick through and clean all herbs and place into pile on cutting board. Roughly chop all herbs together until it resembles a roughly chopped pesto. Place herbs into a food processor and set aside.
Peel and clean your daikon and pear then roughly chop into small cubes. Weigh out the amount you need of each then place into food processor on top of herbs.
Add remaining ingredients to food processor and pulse until it has a consistent chunky pesto consistency. Do not over blend until its smooth!
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