Jan 24, 2012

chimichurri sauce

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After several weeks of winter (no matter how unseasonably mild the winter may be) I always seem to crave fresh foods.  I suddenly can't wait for asparagus, peaches, watermelons, and strawberries.  Not a good thing, considering the look and price of these items in Ohio at the moment.

So, to take care of my freshness craving, I went a different, easier route...parsley and cilantro.  Yum yum yum!  It tastes so clean and spring-y.  It's just what the doctor ordered.



This stuff is seriously crave-able and a healthy topping to fish, meat (or meat substitute), or rice.

I'm even considering trying the leftovers on pasta this week.  Consider it a fancy Brazilian pesto.

Chimichurri Sauce
Recipe adapted from foodnetwork.com
Makes enough to serve 8-10 people

Ingredients:
  • 1 bunch of parsley with stems cut off
  • 1 bunch of cilantro with stems cut off
  • 2 cloves of garlic, roughly chopped
  • 1 1/2 tsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground black pepper
  • 1/2 c olive oil
  • salt, to taste
Cut the main part of the stems off of the parsley and cilantro.  Put the olive oil in a food processor or blender, followed by all of the other ingredients.  You may want to add the parsley and cilantro a little at a time if your blender won't easily puree large amounts.  Puree everything until smooth.  Let sauce rest 30 minutes in the refrigerator prior to using so that the flavors have time to blend.  Store unused sauce in an airtight container in the fridge.

We enjoyed ours with baked tilapia (simply sprayed with vegetable oil cooking spray and cooked for 8 minutes at 350 degrees), cheesy broccoli, and brown rice.









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