recipe: chimichuri against tradition


chimichuri: originally from argentina; it's essentially a green salsa made with parsley, garlic, red pepper flakes, vinegar, and olive oil intended as a condiment for grilled meats. 

well, since when have i ever 1) actually stuck to a recipe verbatim; and 2) followed rules or intentions? that's just not my style.

my philosophy about food and cooking has always been to learn the basics or techniques of how something is made and then to throw everything i've learned out the window and do it my own way. (some might argue that this philosophy could be applied to the way i've lived my entire life- and i'd have to agree- but that's another story for another day. today is about chimichuri.) 
so here's the recipe for my own version, something i like to call Rebellious Chimichuri.

rebellious chimichuri

the what:
1 cup flat leaf parsley
1 cup cilantro leaves,  some stems are okay
4 green onions or scallions, white and lighter green parts
2-3 garlic cloves  
zest and juice of 1 lemon
1 serrano or jalapeno pepper 
(seeds are optional depending on how much heat you can take)
1/4 tsp red pepper flakes
1/4 tsp black pepper
1/4 tsp sea salt (i prefer maldon sea salt)
1/2 tbsp red wine vinegar

the how:
now, pay attention because this is going to get super complicated. 
put everything into a food processor, minus the olive oil. pulse to blend until you reach the consistency of your preference. i like mine with more texture. i don't want something that resembles baby food, ya' know? transfer the mixture to a bowl and add your olive oil until the chimichuri has a vinaigrette-like consistency. and you're done. 

i told you it was really difficult. 

do a quality control check (read: taste it) and see if it needs any more salt or pepper. mine always needs more salt. then enjoy it. it'll keep in the refrigerator for a few days. 
my current favorite way to use the chimichuri
in case you want some suggestions on how the deliciously rebellious chimichuri can be used, here are some of my favorite combinations:

use as a dressing for a chick pea, heirloom tomato, and watercress salad. you could use arugula, baby spinach, frisee, or any bold flavorful green for the salad. hell, you should just get real crazy and add some chunks of fresh mozzarella to the mix. note: i've eaten this salad three times in two days. it's really, really good.

marinate chicken breasts in a few tablespoons of the chimichuri and then drizzle some over after roasting in the oven. serve with a side salad or grilled corn on the cob.

grill a flank or hanger steak for tacos. top with some shredded red cabbage, queso fresco or crumbly mexican cheese, and the chimichuri as your salsa. and why not make some of my mexican potato salad while you're at it.

or you could just dip some crusty bread into it because it really is just that good and any host to the green goodness will do. 

just enjoy it and please let me know how you like it. i'd love to hear what you think!



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