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Recipe courtesy of Matt Selby

Show: Rachael Ray's Tasty Travels

Episode: Denver

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Total:: 10 min
Prep:: 10 min

Yield:: about 1 cup

Level:: Easy

Ingredients

2 cups chopped fresh parsley leaves
1 teaspoon chopped garlic
1 teaspoon chili flakes
1 1/2 teaspoons lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon red wine vinegar
1 teaspoon dried parsley flakes
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Directions

In food processor, combine all ingredients except for olive oil and salt and pepper. Puree until a smooth paste. With mixer running, add olive oil until emulsified. Season to taste with salt and pepper. Store refrigerated for up to one week.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Steubens Chimichurri Dipping Sauce
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 1 cup
Ingredients: 2 cups chopped fresh parsley leaves; 1 teaspoon chopped garlic; 1 teaspoon chili flakes; 1 1/2 teaspoons lime juice; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon red wine vinegar; 1 teaspoon dried parsley flakes; 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper