How to Make Chimichurri

I’m going to burst! This morning, my publisher told me this morning that Love Real Food hit Amazon’s Best Cookbooks of 2017 list. I have no doubt this is due in part to your amazing Amazon reviews. After devoting nearly two years of my life to the book, it’s incredibly rewarding to hear that you are putting it to good use in your kitchens and loving the results. Thank you!

Since we talked all about basil pesto last week, and summer is the season for grilling, let’s talk chimichurri sauce today. Chimichurri verde is a boldly flavored, fresh green sauce made of parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil. It’s typically served on steak in Argentina and throughout South America.

Some chimichurri verde recipes call for fresh cilantro in addition to parsley, but several Argentineans have told me that they don’t actually add cilantro in Argentina. So, I took their word for it and made my chimichurri sauce with just parsley. You’ll also see some recipes with oregano, whether fresh or dried; I like it better without.

Chimichurri verde isn’t just for steak! It brightens up grilled vegetables, and goes great with mushrooms, carrots, potatoes, eggs, and whole grains like brown or wild rice, farro and quinoa. I think it might even be nice as a salad dressing or on grilled corn on the cob, too. Please let me know how you put it to use.

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The post How to Make Chimichurri appeared first on Cookie and Kate.

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