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Pesto-Churri Super Green Sauce

  • Author: Cristina Curp, NTP
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 ounces 1x
  • Category: Sauce
  • Method: Blend
  • Cuisine: Fusion
  • Diet: Gluten Free


Do you love pesto? Do you love chimichurri? You’re going to die over this fusion sauce!



  • 1/2 a cup of olive oil
  • 1/4 cup apple cider vinegar (more to taste)
  • juice of one lemon
  • 1/2 tsp salt (more to taste)
  • 1 cup fresh basil
  • 1 cup fresh mint
  • 1 cup baby kale
  • 1/2 cup chopped pecans
  • 4 garlic cloves


  1. I make this in the food processor and pulse all the ingredients to combine.
  2. I peel the garlic and give the kale a rough chop.
  3. I add the basil and mint leaves whole.
  4. Add in the oil and vinegar, lemon too.
  5. Then pulse everything together!
  6. Taste, adjust vinegar/salt.
  7. Pulse.
  8. Store in a jar in the fridge up to two weeks!


  • Serving Size: 2 tablespoons
  • Calories: 48
  • Fat: 3g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 3g

Keywords: chimichurri pesto