Recipe: Chimichurri
Chimichurri is one of the great summer sauces (along with pesto, teriyaki, BBQ, and remoulade – at least in my not-so-humble opinion). This recipe is also a great way to use the greens off that bunch of farmers’ market carrots that might otherwise go to the compost bin. This is best done in a high-speed blender but a food processor works as well!
Ingredients
- 2 garlic cloves, peeled
- 1 cup (packed) fresh flat-leaf parsley
- 1/2 cup (packed) fresh cilantro
- 1/2 cup (packed) fresh carrot greens (main stem removed)
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1/2 to 1 teaspoon dried crushed red pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
Directions
- Peel and smash garlic cloves before doing anything else and let sit until needed.
- Puree all ingredients except oil in blender (or food processor) until roughly but evenly chopped. With blender on medium/high, slowly add oil until fully blended. The sauce will be a bit “loose” – oily and not totally smooth – but that’s normal for chimi.
Yield: about 1 cup
Recipe Source: Bret Sarnquist, RDN Tahoe Forest Wellness
