Description
I love a traditional chimichurri just as much as the next gal, but sometimes it’s great to switch up this classic sauce with grilled scallion chimichurri - my absolute favorite summer condiment!
Ingredients
Scale
- 1 small shallot, minced
- 3 garlic cloves, minced or grated
- Zest of 1 lemon (about 1/2 teaspoon)
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground cumin (optional)
- 1 cup parsley leaves and tender stems, minced (1 small bunch)
- 6 tablespoons olive oil
- 2 bunches scallions/green onions
- 1-2 tablespoons water
Instructions
- Add 1 small, minced shallot, 3 minced garlic cloves, the zest of 1 lemon and 2 tablespoons lemon juice to a bowl. Stir to combine.
- Add 1 cup minced parsley, 1 teaspoon salt, 1/2 teaspoon red pepper flakes and 1/4 teaspoon ground cumin (if using) and 6 tablespoons olive oil. Stir to combine everything and let sit for at least 30 minutes.
- Meanwhile, rub 2 bunches of scallions with a little oil. Grill over medium-high heat for 4-5 minutes, flipping often, until they are soft, charred and have some grill marks. Remove and let cool for a few minutes.
- When ready to serve, chop up grilled scallions and add to chimichurri. Taste and adjust salt if needed. I also like to add a tablespoon or two of water if the chimichurri looks a little thick.
- Store leftovers in a covered container for up to a week.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sauces
- Method: Grilled