Preserved Lemon Chimichurri

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

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

Cooking Instructions

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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.