So by now, you must've started harvesting your garden from its first fruits. The question now, what do you do with it? Sure you could just eat it, but who wants to chew on raw Rosemary or snack on garlic cloves? The fact is, harvesting isn't always the end of the gardening process. Some ingredients require just a little more work to enjoy your labor.
I've enjoyed many a sauce, hence my previous business Sensational Sauces. However, each culture has their own heritage sauces, brines, marinades, etc. One of my favorites, is from South America. Argentina to be exact. Yep, the same place we get our favorite style of pizza in America, if you didn't know. They have a way of just making simple herbs and ingredients transform into life giving ensembles of flavor. If you've ever been to a South American steak house, you already know which sauce I'm referring to that checks these boxes, Chimichurri!
There are 2 kinds of Chimichurri, Verde and Rojo. Rojo uses red bell peppers and paprika for its coloring. It tends to have a smokier flavor than it's counterpart, Chimichurri Verde. This is the one we'll be making today. Why, because we grew most of the ingredients already lol Its actually one of the great things about the more classic version, the ingredients are easy to grow for the novice gardener. The main ingredients are cilantro, parsley and oregano. The flavor tends to be savory, fresh and slightly spiced as it sits on your tongue. It's an extremely versatile sauce as well. I've enjoyed it on any meat I've put it on, seafood and wild game included. In my recipe, I use a blender simply because it's quick, however, you can use a food processor or your knife to the same effect. In fact those are easier when trying to control the final texture. It's a very rustic sauce, so in its classic form, it's actually not nearly as fine as what the blended creates. The more rustic form allows a much more complimentary mouth feel to tougher proteins like beef, pork or wild game. The finer version works well for more tender proteins like seafood. You'll also find it is a perfect compliment to grilled meats as well. So let's get to it.
Chimichurri Verde
Yield 1qt
Time 10 mins
2 bunches cilantro
2 bunches parsley
4 sprigs fresh oregano
8 cloves garlic
1 tbsp red pepper flake
(alt: 1 small habanero, seeds and all)
2 tsp toasted cumin seeds
1 tbsp sea salt
2 tsp black pepper
1cup olive oil
1/2 cup white Vinegar
Mix all in blender then set aside. The more you blend it, the finer it will get. Serve at room temperature. Also a great dip for bread!
Storage: Refrigerate-14 days / Freezer-90 days
That's all there is to it! Now get out there and taste the flavors of the harvest.!
Until next time
-Chef-
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