Friday, June 26, 2015

Chimichurri Sauce

If your herb garden is out of control blossoming beautifully you may be like me and desperate for ways to consume herbs in everything imaginable before the dreaded first frost of fall, summer is way too short lived. Time to slather herbs on EVERYTHING!!! 

And I imagined chimichurri sauce to perfectly pair with grilled meats, actually I didn't imagine that at all, someone at the Farmer's Market told me she was making chimichurri for grilled chicken and my mind never slept until I, too, put chimichurri on something grilled. But, listen…this sauce not only is fantastic on grilled things, you could…. slather on any number of crunchy vegetables — I did kohlrabi, dress a gigantic pile of farm fresh lettuce, slick a teriyaki-marinated chicken tenderloin, dip naan bread into its green deliciousness. Oh, the possibilities of dressing all foods up with a jolt of bright green herby beauty! 
The sauce is beyond easy because the food processor does all the work and that baby is dishwasher safe. And I'm only guessing here, but the health benefits of eating a food this brightly colored means it's neutralizing the 3 Buck Chuck I drank with dinner. Chimichurri will keep refrigerated for a week, or so, allowing you to slather on everything!

Printable Recipe Here
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Chimichurri Sauce

1 clove garlic, peeled
1 cup Italian parsley leaves
1 cup cilantro leaves
1 cup mint leaves
2 tablespoons oregano leaves
1/3 cup water
3 tablespoons white wine vinegar
1/3 cup olive oil
1-2 teaspoons red chili flake
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Working in a high-powered blender or large food processor, run the motor on high, feed the garlic clove down the chute and process until finely minced. Add remaining ingredients. Pulse until combined. Let sit at room temperature for 1 hour before serving to allow the flavors to bloom.


Recipe adapted from Asparagus to Zucchini  

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