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Cilantro Chimichurri

 

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It was only a matter of time until I posted this recipe.  I have used it for years in multiple ways.  This is one of my “have-to-have-it-around” sauces.  Having a sauce like this on had makes it easy whip up something delicious.   It is, by its very nature, a perfect sauce for steak. But, it is also so much more!  I use it on fish, chicken, pork, I toss roasted fingerling potatoes in it, finish sauces, use it to flavor compound butter, and even add it to vinegar and oil for salad dressings.  It also make a nice dip for appetizers like crab cakes or spring rolls.  If you make it . . . you will use it!

For old thymes sake,

Jason

Cilantro Chimichurri

Ingredients

Sauce

2 bunches cilantro

1 bunch parsley

4 garlic cloves

¼ cup red wine vinegar

1 cup olive oil

1 teaspoon salt

1 small hot chili (optional)

  1. The first thing to do is get your blender out.  It is very helpful to have a blender with a plunger such as a Vita Prep.  Adjustable speed is a plus too. The mixture is very dry at first and the plunger will help.
  2. Wash the herbs under cold running water.  I break the stems at the point where there are no more leaves.  Discard the lower stems and then put the herbs (upper stems and leaves) in the blender.
  3. Add all remaining ingredients.  Add the hot chili only if you want to spice it up!
  4. Puree in the blender until smooth.  Use the plunger to push down on the herbs.  Once it starts to become a puree it will be thin enough that you won’t need to plunge.   Puree until its smooth, but don’t over puree.  The heat from friction will warm the sauce and cause it to turn a dull color if you over blend.  This sauce should be as bright green as it tastes!

 

 

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