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Chimichurri Sauce

Another great use of excess herbs, and very savory. A topper to add a fresh burst of flavor to grilled meats and roasted root vegetables.


All ingredients highlighted are available at the farm on market pick up days or can be ordered in advance online .


1bu parsley

1bu oregano

1bu cilantro/coriander

2pc garlic scapes minced

2bunch scallion minced

Zest of 1 lemon

Juice of one lemon

1/4 cup or red wine vinegar

1/2tsp Chili flake

1/2 tsp salt

1cup good Italian olive oil

A few grinds of black pepper.


* Pick all herb leaves off stems and do a rough chop through them.


* Mince garlic scapes and scallions.


* Combine all ingredients and let sit for a few hours. Sauce can be made up to 48hr in advance.


* Serve with your favorite grilled meats like beef or chicken.


By Chef Mike Ryan ~ elements , Princeton NJ



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