Herbaceous Chimichurri
Chimichurri is an Argentinian olive-oil-and- herb-based sauce that has a consistency similar to pesto. This is an awesome way to use up fresh herbs from your garden or the farmer’s market!
Ingredients
6 scallions (or ramps when in season)
chopped 1/2 cup red onion, diced
1 bunch cilantro, stems included, chopped (about 2 cups)
1 bunch flat leaf parsley, stems included, chopped (about 2 cups)
4 cloves garlic, minced
1/2 to 1 jalapeño pepper, diced
Zest and juice of 1 lime
2 Tbsp. red wine vinegar
1 Tbsp. dried oregano (or 2 Tbsp. fresh)
1 1/2 tsp. dried basil (or 1 Tbsp. fresh)
1 1/2 tsp. sea salt
1/2 tsp. smoked paprika
Pinch black pepper
1/2 to 3/4 cup olive oil
Directions
In a blender or food processor, pulse together all ingredients except for the olive oil until roughly chopped. Then while the blender is running, drizzle in the olive oil until the mixture comes together into a smooth paste. (If you prefer a thicker paste, use about 1/2 cup of olive oil, and if you prefer a thinner sauce, use a little more oil.) Transfer to a jar and refrigerate until ready to use. This sauce will keep for 2 weeks in the fridge, or it can be frozen.
Suggestions
Chimichurri is mouthwatering on grilled steaks, chicken, corn on the cob and grilled vegetables. Multiply the batch and freeze it to enjoy the flavor of summer all year long.
Tip! Freeze the chimichurri in ice cube trays. When fully frozen, pop them out, store in freezer bags and thaw only as many cubes as you need.
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