Monday, September 16, 2013


Green condiment of delight. Like hari chutney or Afghani chatney or most any herb pesto, chimichurri makes many foods taste like a very special treat. It's great on a steak (traditional in South American cuisine) and I like it on fish, potatoes, sandwiches, mixed into hummus, etc. I make a batch, use a portion of it right away and freeze the rest into cubes and add it to various soups and stews or even guac. Say it: "chimichurri." Nice. Now go make it.

1 bunch cilantro (about a C) - mostly just the leaves but you'll blend it, so don't be too perfect about it
1 bunch parsley (about a C) - ditto
1 clove garlic, minced
2 T olive oil
1-2 chiles/jalepenos (seeds removed)
1 t salt
2 T lime juice
a little water to get the blender going

Put all ingredients into a blender or food processor. Pulse to blend everything into a smooth, gorgeous, Elphaba-green sauce.

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