Herb Chimmichurri by Chef Ryan Zale
A sauce that pairs well with almost any meat on the grill, this chimichurri combines fresh cilantro, parsley and oregano with olive oil and chili flakes to create a delightful marinade or dipping sauce.
Ingredients
- 1 ounce fresh Cilantro leaves
- 1 ounce fresh Parsley leaves
- 1 ounce fresh Oregano leaves
- 3 shallots, peeled and rough chop
- 1 head garlic, peeled and rough chop
- ½ cup red wine vinegar
- 2 tablespoons chili flakes
- 1 cup olive oil
- 1 lemon, juice and zest
- 1 tablespoon kosher salt
Instructions
- Place all ingredients in blender, and blend well until smooth.
- Serve right away or store for a later time.
Notes
To see how you can use this recipe as a topping for nachos, check out the Skirt Steak Nachos recipe.
Recipe created by Chef Ryan Zale, Executive Chef at the Local Chop & Grill House in Harrisonburg, VA. Visit their website at www.localchops.com. Eat Fresh Eat LOCAL.
