This colorful chimichurri sauce pairs amazingly well with the rich porchetta.
- ¼ cup chopped flat leaf parsley
- ¼ cup chopped oregano
- ¼ cup chopped scallion
- 1 tablespoon chili flakes
- 2 cloves micro planed garlic
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- Zest of one lime
- Kosher salt
Mix everything together and keep cool next to the beer so that the herbs don’t turn brown.
Toast an onion roll, pile high with Porchetta then top with chimichurri and crispy skin
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