California Pomegranate Chimichurri
Chef Brian gives this chimichurri sauce a holiday flare by adding in pomegranate seeds, a little trick that takes the flavor to a whole new level, along with our own Extra Virgin Olive Oil, of course.
4 sprigs tarragon
3 sprigs oregano
4 sprigs parsley
1 whole lemon
1/4 shallot diced
½ cup pomegranate seeds
⅓ cup pomegranate vinegar
1/2 cup Chefs Life Extra Virgin Olive Oil
2 tsp ground pink peppercorn
Sea salt to taste
On a large cutting board, line up the sprigs of herbs and roll into a bunch, chopping roughly. Chop your shallot and add on top of the herbs. Zest the whole lemon over the herb shallot mixture and set aside.
Segment the remaining lemon by removing the peel all the way around, cutting off ends. Slice the lemon into 8 pieces using the membrane as the guide.
Place the herb, shallot, lemon zest and lemon segments in a small bowl. Squeeze the lemon membrane leftover in the bowl over the mixture. Add in the pomegranate seeds, pomegranate vinegar, Chefs Life Extra Virgin Olive Oil, pink peppercorns and a healthy pinch of salt. Stir to combine and serve with anything from your holiday turkey to spreading on leftovers.