Kick Up The Flavor by Going Green
Use fresh spring herbs to add zing to grilled meats, seafood or vegetables with this South American condiment pack with fresh flavor.
THE INGREDIENTS
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 2 tablespoons fresh thyme
- 2 tablespoons oregano
- 1 teaspoon chili flakes
- Zest of 2 lemons
- 1/4 cup red wine vinegar
- 4 teaspoons salt, or to taste
- 1/3 cup LEGADO extra virgin olive oil
THE RULES
- Finely chop cilantro, parsley & oregano
- Add all ingredients to a glass jar
- Seal and shake
- Serve immediately or let it sit overnight
THE TIPS
- Chopping your own ingredients ensures you will not bruise your
- If you over-mix at high speed, the polyphenols in the oil break away from the fatty acids in the oil and can cause a bitter
- Refrigerate? Since it contains fresh herbs, it’s best to keep it refrigerated.
- You can store chimichurri sauce in the fridge for a pretty long time – at least a week, and as long as 2 weeks.
Article By: Chef Patrick Merkely & Chef Alex Espinoza
