Shishito Chimichurri
Saute a dozen or so large Shishito peppers in a little olive oil, then coarsely chop them.
Coarsely chop about a half cup of parsley and add to peppers, add 1t minced garlic.
Add approx 1T lemon juice and 1T lemon zest, 2T red wine vinegar and 1T olive oil.
Place all ingredients into a food processor or blender and carefully pulse to minced consistency.
Salt to taste.
Chill for at least two hours before using.
Saute a dozen or so large Shishito peppers in a little olive oil, then coarsely chop them.
Coarsely chop about a half cup of parsley and add to peppers, add 1t minced garlic.
Add approx 1T lemon juice and 1T lemon zest, 2T red wine vinegar and 1T olive oil.
Place all ingredients into a food processor or blender and carefully pulse to minced consistency.
Salt to taste.
Chill for at least two hours before using.
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