Limechimichurri Recipes

LIME CHIMICHURRI

Steps:

• Parsley should be chopped up pretty small and should equal about 1 cup. You can chop the garlic and shallots in a little food processor if you have one but I would hand chop the parsley.
• Combine and mix all the ingredients. Reserve half of the marinade for dipping. Marinade your steak (or whatever your grilling) in the other half for as little as 1 hour but overnight is best for beef.
• Grill your steak (or whatever your grilling) and serve the reserved marinade for dipping or topping.

CILANTRO AND LIME CHIMICHURRI

Steps:

• Pulse cilantro, parsley, oregano, jalapeno, onion, garlic, lime juice, vinegar, crushed red pepper flakes, salt and pepper in a food processor until finely chopped but not pureed.
• Scrape mixture into a bowl.
• Stir in olive oil and lime zest until well blended.
• Let stand at room temperature for at least 1 hour before using. This allows the flavors to blend and soften.
• Store, tightly covered, in the refrigerator for up to 2 weeks.

AUTHENTIC CHIMICHURRI

Steps:

• Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeno, garlic, salt, and pepper in the bowl of a food processor; pulse until desired consistency is reached.

LIME CHIMICHURRI

Steps:

• 1. trim the stems on the parsley and cilantro.
• 2. rough chop garlic, shallot, 1/2 seeded and half not seeded jalapeno.
• 3. mix all ingredients in blender and puree to desired consistency.