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SideChef
Recipes
Appetizers
Preserved Lemon Chimichurri

7 INGREDIENTS • 6 STEPS • 15MINS

Preserved Lemon Chimichurri

Recipe

5.0

3 ratings
Serve this chimichurri with grilled meats, such as my Herb Crusted Trip Tip recipe on SideChef.
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Serve this chimichurri with grilled meats, such as my Herb Crusted Trip Tip recipe on SideChef.
author_avatar
Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.

15MINS

Total Time

$1.12

Cost Per Serving

Ingredients

Servings
6
us / metric
Capers
2 Tbsp
Capers
Italian Flat-Leaf Parsley
1 bunch
Italian Flat-Leaf Parsley
Fresh Oregano
1 bunch
Fresh Oregano
Preserved Lemon
2
Preserved Lemons
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Extra-Virgin Olive Oil
1 cup
Extra-Virgin Olive Oil
Lemon
1
Lemon, juiced
4 tsp juice per 6 servings

Nutrition Per Serving

VIEW ALL
Calories
326
Fat
37.1 g
Protein
0.5 g
Carbs
2.2 g
Love This Recipe?
Add to plan
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Preserved Lemon Chimichurri
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author_avatar
Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.

Cooking Instructions

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step 1
Rinse capers in cold running water. Pat dry and chop them up.
step 1 Rinse capers in cold running water. Pat dry and chop them up.
step 2
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.
step 2 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.
step 3
Remove the Preserved Lemons (2) from the brine. Cut them into wedges with a very sharp knife.
step 3 Remove the Preserved Lemons (2) from the brine. Cut them into wedges with a very sharp knife.
step 4
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.
step 4 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.
step 5
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.
step 5 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.
step 6
The sauce gets better if it sits for at least a couple hours.
step 6 The sauce gets better if it sits for at least a couple hours.

Tags

Appetizers
Dairy-Free
Gluten-Free
Lunch
Date Night
Shellfish-Free
Dinner
Vegan
Vegetarian
Game Day
Latin American
Side Dish
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