So much gorgeous summer produce, so little time! Here is a recipe for something a bit different than the average summer pesto! It’s fast and easy to make and you can enjoy it all week long, In a variety of dishes:)) It’s a beautiful green sauce called chimichurri! Have you tried it?! It’s very tangy! It’s a bit garlicky! It’s not too spicy! It’s adaptable!
Originating from Argentina, chimichurri is used as a condiment with grilled steak, chicken and seafood. Traditionally, it is made of finely-chopped parsley, minced garlic, olive oil, oregano, and white vinegar. In Latin American countries outside of Argentina, Paraguay and Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes and fresh oregano.
I didn’t have some of the traditional ingredients, so I improvised;). In addition to the vinegar, I added a squeeze of lemon juice. Instead of parsley, I used a new green that I discovered at the farmers market called mizuna. It’s in the same family as dandelion greens and has a light, peppery flavor. Really, most greens would work here. So experiment with you favorite:) In addition to the garlic, I added a couple small spring onions. I also added some cilantro and arugula. Other than those changes, it’s pretty close to a traditional chimichurri….but better!
Place all ingredients into food processor and blend with EVOO and salt to taste. That’s it! You are done. Store in a mason jar, the fridge for up to 5 days! Besides grilled meats, the chimichurri can be used on top of eggs and makes an incredible base for salad dressings. Enjoy!
- 3 cups of your favorite greens (parsley, mizuna, arugula, etc)
- 1 cup fresh cilantro
- 2 small garlic cloves
- 1/2 small shallot or 2 small spring onions
- 1 TBS crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 lemon juiced
- 1/2 cup EVOO
- Salt to taste
- Blend all ingredients in food processor! Store in refrigerator for up to 5 days.