It’s not really an impulse buy. It’s more like a habit that I can’t seem to be able to walk by the fresh herb section of the grocery store without, at the very least, throwing in my cart a bunch of Italian parsley and one also of cilantro. They tend to be inexpensive and go a long ways towards gussying up a dish – whether sprinkled into a hearty grain salad or a sprig tucked to the side of a main course. But even with all my good intentions, sometimes I forget they are waiting patiently in my crisper, wrapped up tight in a plastic bag. The next thing I know there’s several bunches starting to look all the wearier for their waiting.
Their little herby lives have not been for nought though. It’s chimichurri time! At least that’s what I call it although I’m probably pushing the definition with some of my combinations. According to Wikipedia:
Chimichurri or chimmichurri is a green sauce used for grilled meat, originally fromArgentina. It is based on finely-chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.
Ok…so I have most of those ingredients in mine but I like to freeform it too. Sure I use parsley, but like I mentioned, I’ll throw cilantro in also. And during the summer I might throw in a handful of basil, oregano or a bit of rosemary from the garden. I usually try to give you complete recipes here but this is definitely a wing it kind of deal, tasting and adjusting as you go along to fit your own palette.
Generally I start with a garlic clove, peeled and whirled around in the food processor briefly. Add to that some onion and the herbs and give that a spin. For this batch I added the zest and the juice of a lemon. Acid is good to add a touch of brightness – a splash of vinegar would work too. Pour in olive oil (it’s fun to play with infused varieties such as the garlic one I used this time around) and purée adding more oil until the consistency is saucy but not runny.
Want it a little spicy? Add crushed red pepper or fresh jalapeño. Season with salt. Taste and make any adjustments you’d like until you have it just right.
What to use it with is just as freeform. It’s traditionally used on grill beef, but I like it on fish too. Stir in to dress up scrambled eggs. Top toasted bread with a smear of goat cheese and a dollop of sauce. Use it instead of marinara on a pizza. Toss it with grilled veggies or salad. It’s fresh and bright and turns a ho hum dish into one that’s worth humming about.
Plus now the crisper is ready the next time I come home with more bunches of herbs!
