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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

Ingredients

Number of People Serving

4

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Units of Measurement:
main
2 Whole lemon, halved
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

  • 1

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

    450 ˚F / 232 ˚C

    00:15

  • 2

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

    450 ˚F / 232 ˚C

    00:05

  • 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.

  • 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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