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Sizzling Scallion Chimichurri
A vibrant and zesty take on the traditional chimichurri, this Sizzling Scallion Chimichurri is perfect for adding a burst of flavor to your grilled meats, seafood, or vegetables. Quick and easy to prepare, this sauce is a versatile addition to any meal.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15
- Yield: 4 servings 1x
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
Ingredients
Scale
1 bunch scallions, finely chopped
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Instructions
1. Prepare the Scallion Chimichurri:
- In a medium bowl, combine the chopped scallions, parsley, cilantro, and minced garlic.
- Stir in the red wine vinegar, red pepper flakes, salt, and black pepper.
2. Heat the Olive Oil:
- In a small saucepan, heat the olive oil over medium heat until it just starts to shimmer, but not smoke.
3. Combine and Sizzle:
- Carefully pour the hot olive oil over the scallion mixture. It should sizzle and release a wonderful aroma. Stir to combine.
4. Add Lemon Juice:
- Stir in the fresh lemon juice for a bright, tangy finish.
5. Serve:
- Let the chimichurri sit for at least 10 minutes to allow the flavors to meld. Serve over grilled meats, seafood, or vegetables.
Notes
- This chimichurri can be made ahead of time and stored in the refrigerator for up to a week.
- Use as a marinade or a finishing sauce for an extra layer of flavor.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.