Friday, August 19, 2005

Chimichurri Times Two - The Recipes

Chimichurri Times Two
From Food & Wine, June 2006

Traditional Chimichurri

Prep time: 5 minutes or so
Makes ¾ cup

Ingredients:
¼ cup fresh parsley, coarsely chopped
3 tbsp red wine vinegar
4 large cloves of garlic
2 tbsp fresh oregano leaves
2 tsp crushed red pepper
Kosher salt & freshly ground black pepper
½ cup extra virgin olive oil

Directions:
1. Drop the garlic down the feeding tube of your food processor.

2. Add the parsley, vinegar, oregano and red pepper to the processor bowl and pulse until well blended. Season with salt & pepper and transfer to a bowl. Pour olive oil over the mixture and let stand for at least 20 minutes. It can be refrigerated overnight. Just bring to room temperature before serving.

Spicy Jalapeno Chimichurri

Prep time: 5 minutes or so
Makes ½ cup

Ingredients:
¾ cup fresh cilantro, finely chopped
¼ cup extra virgin olive oil
1 large clove garlic, minced
2 tbsp fresh lime juice
1 jalapeno pepper, with seeds, chopped
Kosher salt & freshly ground black pepper

Directions:
1. In a blender pulse all the ingredients until it forms a puree.

It can be refrigerated overnight, bring to room temperature before serving.

I used it as a marinade for boneless chicken breasts…awesome!

Related links:

1 comment:

kittie said...

Yum - I love the sound of this - quick, tasty... and even healthy too!!