Wood-fired Chimichurri

By: The Local Palate
Wood-fired Chimichurri Sauce

Executive chef Dung “Junior” Vo of Noko in Nashville is bringing a subtly spicy rendition to wood-fired chimichurri, a traditionally South American sauce. Using an abundance of herby ingredients like cilantro (including the stems) and parsley, plus a kick of serrano pepper, Vo balances the heat with fresh lime juice, fish sauce, and sugar.

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Makes 3 cups

  • 2 green onion stalks
  • ½ cup shallot
  • 1 serrano pepper
  • 1 cup cilantro, stems and all
  • 1 cup parsley leaves
  • ¼ cup olive oil
  • ½ ounce sugar
  • 1 tablespoon fish sauce
  • Salt, to taste
  1. In a grill over medium-low heat, cook shallots, green onion, and serrano until evenly charred. Transfer to a blender along with cilantro, parsley, olive oil, sugar, and fish sauce; blend to desired consistency. Taste and season with salt as needed.
  • Recipe By
    Dung “Junior” Vo of Noko in Nashville
  • Contributing City

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