Chimichurri Recipe

Chimichurri Recipe

Use chef Sharone Hakmon’s tasty sauce to add some zesty flair to a variety of dishes.

5 col

This recipe for Chimichurri sauce can be used in a variety of ways, including as a topping over steak, added to vegetables or used in pasta salads.

Chimichurri Recipe
Prep time: 10 minutes
Makes: about 5 cups
Difficulty: Easy
Cost: $

2 bunches cilantro, finely chopped
2 bunches parsley, finely chopped
1 bunch scallions, finely chopped
3 cloves of garlic, minced
11⁄2 lemons, juiced and zested
1 teaspoons red pepper flakes
3 cups extra virgin olive oil
Salt and pepper


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  1. Take equal amounts of parsley and cilantro—about a handful each—and place into a food processor and blend until coarsely chopped. Add in the remainder of the parsley and cilantro, as well as the 3 cloves of garlic and the scallions, and continue to blend until all of the ingredients are finely chopped.
  2. Transfer the chopped cilantro, parsley and garlic into a large bowl. Add the olive oil and toss all together. Add the lemon zest and lemon juice to the bowl and continue to mix.
  3. Add the red pepper flakes, two pinches of salt, and a dash of black pepper to taste and stir the mixture with a wooden spoon.

Copyright © 2013, Sharone Hakman |

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