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Chef Curtis’ Famous Chimichurri Sauce

5

5

Mesquite

Traditionally, chimichurri sauce is slathered over beef, but this zesty chimichurri recipe tastes delicious as a game day dip & even on grilled salmon.

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  • 2 lemons, halved

  • 2 Medium bunches flat leaf Italian parsley, washed and chopped with the majority of stems cut off

  • 4 Clove garlic, diced

  • 1/4 Cup Red wine vinegar

  • 1/2 Teaspoon Black pepper

  • 1/4 Cup extra-virgin olive oil

  • 1 Teaspoon Salt

  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    Place lemon halves directly on the grill grate and cook for 5 minutes or until grill marks appear.

    450 ˚F

    • 2 lemons, halved

  • 3

    Take lemons off the grill and juice. Combine all of the ingredients in a food processor or blender and purée until smooth, or leave slightly chunky for some texture.

    • 2 Medium bunches flat leaf Italian parsley, washed and chopped with the majority of stems cut off

    • 4 Clove garlic, diced

    • 1/4 Cup Red wine vinegar

    • 1/2 Teaspoon Black pepper

    • 1/4 Cup extra-virgin olive oil

    • 1 Teaspoon Salt

  • 4

    Add additional olive oil to taste for a milder flavor if preferred. Serve on protein or as a dip. Enjoy!

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