Food For Thought

Chimichurri

By December 1, 2018 No Comments

Firehouse Chef Ryan McKay shares his recipe for fresh and flavorful chimichurri.

Fuel

Flat Leaf Parsley (1 Cup)
Cilantro (1/3 Cup)
Garlic (3 cloves)
EVOO (¾ Cup)
Red Wine Vinegar (¼ Cup)
Red Onion or Shallot, diced (1 Tbsp.)
Lemon Juice from a Lime (1 Tbsp.)
Salt (1 tsp.)
Pepper (1 Tbsp.)
Red Pepper Flakes (small pinch)

Tools

Food Processor
Small Bowl

Tactics

Place all the ingredients except the red onion/shallot in the food processor and pulse until chopped. Place the sauce in a bowl and add the red onion/shallot and mix until combined.

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