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Mint Chimichurri
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A picture of Mint Chimichurri .

Mint Chimichurri

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL

Mint Chimichurri

ChefDoogles
ChefDoogles @ChefDoogles
Chicago, IL
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Ingredients

12 servings
  • 1/3 bundlecilantro
  • 1/4 Cmint
  • 1/3 bundleparsely
  • 1/2 Cwhite wine vinegar
  • 1/4red onion; rough chop
  • 4 clovesgarlic; minced
  • 4scallions
  • 3/4 CEVOO
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Steps

  1. 1

    Combine all ingredients except olive oil in a food processor or blender.

  2. 2

    Pulse until pureed. Drizzle in olive oil slowly while pulsing.

  3. 3

    Variations; Roasted green bell pepper, shallots, jalapeños, habanero, bacon, oregano, marjoram, parmesean, romano, gruyere, spinach, arugula, watercress, almond, walnuts, honey, lime, lemon, sugar, cayenne, crushed pepper flakes, chives, caramelized onions, bacon fat, peanut oil, coconut oil or milk, toasted coconut,

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ChefDoogles
ChefDoogles @ChefDoogles
on February 15, 2016 15:46
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Keywords

Red Onion Welsh Onion Cilantro Mint Garlic Wine

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