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.
Pick the 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.
Remove the 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.
Combine the Capers (2 Tbsp), parsley, oregano, lemon peel, Crushed Red Pepper Flakes (1/2 tsp), Extra-Virgin Olive Oil (1 cup), and the juice from Lemon (1) in a mixing bowl and stir together.
The sauce gets better if it sits for at least a couple hours.
Nutrition Per Serving
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