Basil Chimichurri Recipes

Steps:

• For the marinade: In a medium glass bowl, mix together the
• onions, garlic, oil, vinegar, lemon juice and salt and pepper to taste.
• Add the fish and squash and marinate at room temperature,
• about 15 minutes.
• For the chimichurri: Combine the basil, parsley, onions,
• garlic, olive oil, vinegar, lemon juice, red pepper flakes and salt and pepper
• to taste in a food processor bowl, and pulse until the ingredients are just
• combined and chunky.
• Preheat the grill on high. Oil the grates well.
• For the fish skewers: Thread the marinated fish and squash
• onto the soaked skewers, 2 pieces of fish per skewer. Place 1 cherry tomato on
• the end of each skewer. Place on the grill and cook until lightly charred on
• the outside and the fish is just cooked through, 3 to 4 minutes per side.
• While the fish is still warm, drizzle with a little basil
• chimichurri and serve more on the side for dipping.

Steps:

• Stir together all ingredients in a bowl; cover and refrigerate at least 1 hour, and up to 3 days. Serve cold or at room temperature.

Steps:

• Stir together all ingredients in a bowl. Serve cold or at room temperature.

Steps:

• Stir all ingredients in a bowl.
• Chimichurri can be refrigerated in an airtight container up to 3 days.
• Serve cold or at room temperature.