Monday, November 28, 2011

Chimichurri

This zesty Argentinian sauce will enliven any meat dish.
It's brightness will bring a welcome lightness after a gloriously filling Thanksgiving.

Drizzle over steaks, burritos, or dip thin slices of cold, leftover grilled beef tenderloin for a treat. ¡Buen apetito!


Chimichurri
1 c. flat-leafed parsley
1/4 c. cilantro
1/4 c. freshly squeezed lemon juice (about 2 lemons)
2 T. agave syrup
1/2 c. extra-virgin olive oil
1 t. salt
1/2 t. freshly ground pepper
1/4 t. red pepper flakes (or paprika for a milder sauce)
1-2 garlic cloves, minced

Rinse and de-stem parsley and cilantro. Place in blender or food processor. Add lemon juice, agave syrup and olive oil. Blend to your preferred consistency.
Stir in salt, peppers and garlic by hand.
Refrigerate and enjoy!


Did you know: When garlic is processed in a blender or food processor, it becomes many, many times more potent than if it is simply minced and mixed in by hand at the end of the recipe? I learned this the hard way. :-)

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