I have officially fallen in love with Chimichurri. This raw Argentinian sauce is traditionally served over meat, which is how Ryan prefers to use the leftovers. But, I have found this sauce to pair well with a wide variety of vegetables. I use it as a topper for grilled carrots, broccolini, and sweet potatoes. It's also great as a dressing for roasted Brussels sprouts, new potatoes, and cauliflower. And we are not above taking big old hunks of fresh bread to douse up the remaining sauce.
On this rare sunny January Sunday, the sunshine poured in the windows of my kitchen while the Fugees blared in the background, interrupted only momentarily while the food processor whirred to life for the sauce. This week, the Chimichurri topped grilled sweet potatoes, broccolini, and roasted carrots. Ryan used some of the leftovers this morning for fried eggs, and tomorrow night, I think it will become the dressing on a quinoa black bean salad.
Here's the recipe for Herbed Chimichurri:
The starters
On this rare sunny January Sunday, the sunshine poured in the windows of my kitchen while the Fugees blared in the background, interrupted only momentarily while the food processor whirred to life for the sauce. This week, the Chimichurri topped grilled sweet potatoes, broccolini, and roasted carrots. Ryan used some of the leftovers this morning for fried eggs, and tomorrow night, I think it will become the dressing on a quinoa black bean salad.
Here's the recipe for Herbed Chimichurri:
- 1 bunch parsley
- 1 bunch cilantro
- 1 bunch chives
- 4 cloves garlic, peeled
- 1/4 cup olive oil
- 4 tablespoons red wine vinegar
- salt and pepper to taste
Directions: Rough chop all the herbs after making sure they are well rinsed. Peel the garlic cloves. Toss all the ingredients into the food processor, except the salt and pepper. Puree until smooth, then add salt and pepper to taste. That's it!
The finished Chimichurri
The starters
Chimichurri over roasted carrots
