Skip to Main Content
Chef Curtis’ Famous Chimichurri Sauce
By Traeger Kitchen
Traditionally, chimichurri sauce is slathered over beef, but this zesty chimichurri recipe tastes delicious as a game day dip & even on grilled salmon.
Prep Time
5 Minutes
Cook Time
5 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
1
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Place lemon halves directly on the grill grate and cook for 5 minutes or until grill marks appear.
450 ˚F / 232 ˚C
Ingredients
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.
Ingredients
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.