Recipe

7 INGREDIENTS • 6 STEPS • 15MINS

Preserved Lemon Chimichurri

Name: Preserved Lemon Chimichurri
Total time: PT900.0S
Yield: 6
Ingredients: 2 tablespoon Capers; 1 bunch Italian Flat-Leaf Parsley; 1 bunch Fresh Oregano; 2 Preserved Lemon; 1/2 teaspoon Crushed Red Pepper Flakes; 1 cup Extra-Virgin Olive Oil; 1 Lemon

5

3 ratings

Serve this chimichurri with grilled meats, such as my Herb Crusted Trip Tip recipe on SideChef.

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Preserved Lemon Chimichurri

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Sam Marvin

Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.

Serve this chimichurri with grilled meats, such as my Herb Crusted Trip Tip recipe on SideChef.

15MINS

Total Time

$1.12

Cost Per Serving

Ingredients

Servings

6

US / Metric

2 Tbsp

Capers

1 bunch

Italian Flat-Leaf Parsley

1 bunch

Fresh Oregano

2

Preserved Lemons

1/2 tsp

Crushed Red Pepper Flakes

1 cup

Extra-Virgin Olive Oil

1

Lemon, juiced

4 tsp juice per 6 servings

Nutrition Per Serving

VIEW ALL

Calories

317

Fat

36.8 g

Protein

0.1 g

Carbs

0.3 g

Add to plan

Preserved Lemon Chimichurri

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Sam Marvin

Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.

Cooking InstructionsHide images

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 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 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.