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Fine Chopped Chimichurri

Recipe Date:
August 15, 2018
Serving Size:
10
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
"I think everyone will agree that beef and chimichurri is truly unique and a very delicious combo. If you have never had it, all I can say is you need to get out more! I enjoy taking the time to finely chop all the ingredients by hand and feel that a food processor ruins the integrity of the greens." - Chef Erik Hangman. Make this delicious Fine Chopped Chimichurri with Priest Ranch Olive Oil and serve it with the Slow Smoked & Grilled Bone-In Ribeye at your next large gathering. This simple recipe is the perfect addition to most grilled meats and vegetables!
Ingredients
  • 3 Bunches of Flat Leaf Parsley (fine chopped)
  • 1/2 Bunch of Cilantro (fine chopped)
  • 4 Cloves of Garlic (fine chopped)
  • 1/4 Red Onion (fine chopped)
  • 1 tbsp Red Pepper Flakes
  • 2 tbsps Red Wine Vinegar or Sherry Vinegar
  • 1 1/2 cups Priest Ranch Olive Oil
  • Kosher Salt (to taste)
Directions

Finely chop the parsley, cilantro, garlic and red onion.  Combine with remaining ingredients in a bowl and mix well. 

Serve this with the Slow Smoked & Grilled Bone-In Ribeye and a glass of your favorite Priest Ranch wine.