Elizabeth A.S. Brooke

Crafting, traveling and everything in between.

Chimichurri

Sara recently shared another recipe to make good use of all our CSA veggies — chimichurri.

As she explained, “This is an Argentinian dip/sauce/spread that’s a lot like pesto. It is so simple, but so good on almost anything.” She said it’s traditionally a condiment for steak, but her use it one sandwiches, potatoes and more.


It made a quick meal for me last night. I threw the ingredients in the food blender last night, including the pepper and lemon juice, and processed it in a matter of seconds. I also added sunflower seeds and parmesan cheese.


I added a bit of sauce to a slice of bread and topped it with shiitake mushroom caps and swiss cheese. Then I broiled it for about a minute. So wonderful! I can’t wait to try this on steak and/or pasta.


Here’s the recipe I used:

Chimichurri

From Sara Fennell

This is an Argentinian dip/sauce/spread that’s a lot like pesto. It is so simple, but so good on almost anything. It is traditionally a sauce for steak, but we use it on bread, sandwiches, potatoes, etc.

Parsley                                                       
Olive oil                                                       
Salt
Garlic
Optional — lemon juice and pepper

Mix all ingredients in a food processor until smooth. If you like a strong garlic flavor, use a couple of cloves (or green garlic). Serve at room temperature.
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Epicurious has a version here and here’s Wikipedia’s description of the sauce.
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Here’s some chimichurri sauces and Argentina cookbooks here:


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