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: