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March 24, 2020

March Recipe of the month: Spice up your quarantine meals with this Chimichurri

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Social distancing sucks. But we're enjoying more time at home during this crazy time. And we're still gathering for meals around our family tables. To minimize shopping needs, we're cooking a lot from dry storage, cold storage, and the meat locker.  One of our favorite ways to keep things fresh is a little chimichurri. It's simple, easy, and a perfect way to jazz up a grilled steak!

Ingredients

  • 1 cup parsley leaves removed from stems- about 1 bunch
  • 2 1/2 tbsp olive oil
  • 1 1/2 tbsp lemon juice
  • 2 tsp garlic, minced
  • 1 medium shallot, chopped
  • 1 tbsp sherry wine vinegar- red wine vinegar also works well
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste

Directions

  1. Combine all ingredients in a food processor or blender. Pulse together until evenly combined but still slightly chunky. Serve immediately or store in the fridge for 3-4 weeks.
Enjoy!  

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