Memorial Day is right around the corner and that means cookouts and BBQ's.
Chef Todd Gardiner from Taqueria 27 joined us with a recipe that's sure to impress your guests.
You can use this Balsamic Chimichurri on any grilled meat or vegetable.
- 1/4 c. Balsamic vinegar
- 2.5 c. oil blend
- 3 oz. cilantro (stems OK)
- 3 oz. parsley (stems OK)
- 1 oz (2-3 cloves) garlic, fresh whole clove
- 1 oz. jalapeno, fresh, no stem
- 1 lime
- 1 Tbsp. kosher salt
Add all ingredients to a blender, then blend until smooth. Don't go too long or this will turn brown. Place in a container and refrigerate up to one week.
For more information visit taqueria27.com