Serve this chimichurri with grilled meats, such as my Herb Crusted Trip Tip recipe on SideChef.
Author: Sam Marvin
Italian Flat-Leaf Parsley
Crushed Red Pepper Flakes
Extra-Virgin Olive Oil
Rinse capers in cold running water. Pat dry and chop them up.
Italian Flat-Leaf Parsley (1 bunch)
leaves and rinse them under water. Pat them dry, mince and then measure out 2 cups. Do the same for the
Fresh Oregano (1 bunch)
and measure out 2 teaspoons.
Preserved Lemons (2)
from the brine. Cut them into wedges with a very sharp knife.
Hold the wedges skin side down on a cutting board. Run the blade of the knife over the lemon to remove all the pith and pulp, so there is no white at all. Mince the peel finely.
Capers (2 Tbsp)
, parsley, oregano, lemon peel,
Crushed Red Pepper Flakes (1/2 tsp)
Extra-Virgin Olive Oil (1 cup)
Lemon Juice (1 Tbsp)
in a mixing bowl and stir together.
The sauce gets better if it sits for at least a couple hours.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.