Recipe: Chimichurri



Recipe Preparation

  1. Remove stems from the cilantro and parsley. The finished weights need to be without the stems.
  2. Remove whites from the green onion and reserve for additional recipes. Rough chop the green onions.
  3. Remove the jalapeño tops, seeds and pith. The finished weight needs to be without them.
  4. In small batches, place the parsley, cilantro, green onions, jalapeños and garlic in a food processor fitted with a metal blade. Pulse-chop to a fine minced texture, scraping down the sides as needed.
  5. With the motor running stream in the oil, vinegar, and purée. Adjust the seasoning as desired with salt and pepper.
  6. Place in a covered storage container and refrigerate until needed.

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