Chef Curtis’ Famous Chimichurri Sauce

• Difficulty1/5
• Prep time5 mins
• Cook time5 mins
• Serves4 - 6
• HardwoodMesquite

Traditionally, chimichurri sauce is slathered over beef, but this zesty chimichurri recipe tastes delicious as a game day dip & on grilled salmon.

• 1 medium bundle flat leaf Italian parsley, washed and chopped with the majority of the stems cut off
• 3-4 cloves garlic, diced
• 1/4 cup red wine vinegar

• 2 lemons, halved
• 1/2 tsp black pepper
• 1/4 large white onion, rough chop

• 1/4 cup extra virgin olive oil
• 1 tsp salt

• 1 medium bundle flat leaf Italian parsley, washed and chopped with the majority of the stems cut off
• 3-4 cloves garlic, diced
• 1/4 cup red wine vinegar
• 2 lemons, halved

• 1/2 tsp black pepper
• 1/4 large white onion, rough chop
• 1/4 cup extra virgin olive oil
• 1 tsp salt

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place lemon halves directly on the grill grate and roast for 5 minutes. Take off of grill and juice.

Combine all of the ingredients in a __food processor or blender and puree until smooth, or leave slightly chunky if you prefer.

Add additional olive oil to taste if you don’t like it so strong. Serve on protein or as a dip, enjoy!

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