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Chef Curtis’ Famous Chimichurri Sauce

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 and on grilled salmon.

Prep Time

5 Min

Cook Time

5 Min

Pellets

Mesquite
Yields: 4 Servings

Ingredients

main
2 Wholelemon, halved
2 Mediumflat-leaf Italian parsley, washed and chopped with the majority of stems cut off
4 Clovegarlic, diced
1/4 Cupred wine vinegar
1/2 Teaspoonblack pepper
1/4 Cupextra-virgin olive oil
1 Teaspoonsalt
Units of Measurement:

Step

  • Step 1

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

    00:15

    450 ˚F / 232 ˚C

  • Step 2

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

    00:05

    450 ˚F / 232 ˚C

    Ingredients

    • 2 Whole lemon, halved

  • Step 3

    Take lemons off 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 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

  • Step 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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