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Salsa Verde Chimichurri Recipe

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This recipe for Salsa Verde Chimichurri is from From Our Table To Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup Panko bread crumbs
1 Fresno chile, finely diced
1 cup extra-virgin olive oil
1/4 cup lemon juice from two lemons
4 cups packed flat-leaf parsley
2 tablespoons chopped oregano
4 anchovy fillets
4 tablespoons capers , drained
3 small cloves garlic
1/4 teaspoon table salt
Directions:
Directions:
Add all ingredients, beside olive oil, in food processor. Pulse until mixture is finely chopped, about three 1-second pulses. Add half of the oil and pulse. Add remaining oil and pulse until chopped but not smooth. Serve at room temperature
Number Of Servings:
Number Of Servings:
1.5 Cups. 10 Servings
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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