Chef Chris Prosperi is sharing his favorite recipe for chimichurri.
- 2 bunches of fresh, washed parsley
- 7-8 cloves of garlic
- 1 tablespoon of crushed red pepper
- 1 tablespoon of black pepper
- 1 teaspoon of smoked paprika
- zest of 1 lemon
- 1 tablespoon of salt
- 1 tablespoon of boiling water
- 2 tablespoons of apple cider vinegar
- 2 cups of olive oil
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Place the parsley, garlic, crushed red pepper, black pepper, paprika, lemon zest and salt in the bowl of a medium food processor fitted with a chopping blade. Puree for approximately 45 seconds until the parsley is coarsely chopped and everything is incorporated.
Turn off the food processor and add the boiling water. Pulse a couple of times then scrape the sides of the food processor bowl.
Finish by adding the vinegar and olive oil. Continue pulsing to mix, but keep mixture chunky.
Serve as a sauce with beef, pork, chicken or lamb.
This recipe makes about two and a half cups.