Traeger Kitchen
Chef Curtis’ Famous Chimichurri Sauce
Prep Time
5 Minutes
Cook Time
5 Minutes
Effort
Pellets
Mesquite
Traditionally, chimichurri sauce is slathered over beef, but this zesty chimichurri recipe tastes delicious as a game day dip and on grilled salmon.
Ingredients
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
Steps
1
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.Grill: 450 ˚F2
Place lemon halves directly on the grill grate and cook for 5 minutes or until grill marks appear.Grill: 450 ˚FIngredients
2 Whole lemon, halved
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
4
Add additional olive oil to taste for a milder flavor if preferred. Serve on protein or as a dip. Enjoy!