Pink Moon (pei) ‡ Recipe
charred leek chimichurri, black pepper
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Ingredients
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Chimichurri
Method
Chimichurri Preparation
- 1
Char the Leeks
Preheat your grill to medium-high heat. Trim the roots and dark green tops off the leeks, leaving the white and light green parts. Slice the leeks in half lengthwise and rinse under cold water to remove any dirt. Pat dry with paper towels. Place the leeks cut-side down on the grill and char for about 5-7 minutes until they are tender and have grill marks. Remove from the grill and let them cool slightly.
- 2
Chop the Charred Leeks
Once the leeks are cool enough to handle, chop them into small pieces and set aside.
- 3
Mix the Chimichurri Sauce
In a mixing bowl, combine the chopped charred leeks, olive oil, red wine vinegar, minced garlic cloves, chopped fresh parsley, fresh oregano, red pepper flakes, salt, and black pepper. Stir well until all ingredients are evenly mixed. Adjust seasoning to taste by adding more salt, pepper, or red pepper flakes if desired.
- 4
Let it Rest
Cover the chimichurri sauce and let it sit at room temperature for at least 30 minutes to allow the flavors to meld together.
