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Herb Chimichurri by Chef Ryan Zale

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

  1. Place all ingredients in blender, and blend well until smooth.
  2. 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.

https://oldfh.collegecompanydesign.com/2012/06/herb-chimichurri-by-chef-ryan-zale/

blogRecipesChef Ryan Zalecilantrocondimentseasyoreganoparsley
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