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RECIPE
7 INGREDIENTS6 STEPS15MIN

Preserved Lemon Chimichurri

5.0
3 Ratings
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195 Saved
Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
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Serve this chimichurri with grilled meats, such as my Herb Crusted Trip Tip recipe on SideChef.

15MIN

Total Time
Sam Marvin
Chef and Restaurateur who Beat Bobby Flay on the Food Network, The GOAT LLC.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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2 Tbsp
1 bunch
Fresh Oregano
1/2 tsp
Crushed Red Pepper Flakes
1 cup
Extra-Virgin Olive Oil
1 Tbsp
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Nutrition Per Serving
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CALORIES
320
FAT
37.0 g
PROTEIN
0.1 g
CARBS
0.9 g

Directions

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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 Lemon (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 tablespoon), parsley, oregano, lemon peel, Crushed Red Pepper Flakes (1/2 teaspoon), Extra-Virgin Olive Oil (1 cup), and Lemon Juice (4 teaspoon) in a mixing bowl and stir together.
Step 6
The sauce gets better if it sits for at least a couple hours.

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195 Saved
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Nutrition Per Serving
Calories
320
% Daily Value*
Fat
37.0 g
47%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
0.9 g
0%
Fiber
0.3 g
1%
Sugars
0.1 g
--
Protein
0.1 g
0%
Sodium
92.1 mg
4%
Vitamin D
--
--
Calcium
1.3 mg
0%
Iron
0.0 mg
0%
Potassium
4.5 mg
0%
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