It’s been a week since your last shop. For the thousandth time, you haven’t touched the gargantuan bundle of parsley that you decided to spend your hard earned dollar on. It’s wilting, it’s dying, and it’s starting too look at you funny. You’re tempted to take the easy route… “tosssss it in the garbage”, says the evil voice inside your head, as it flickers its pronged, snake-like tongue before your consciousness. Somehow, you let the evil snake thing get to you, and suddenly, you find yourself staring into the garbage bin, parsley in hand, ready to rid your life of this cheap, wilted, yet still-usable herb. Just as you loosen your grip, a feeling of righteousness arises within you, and you remember what got you here in the first place. You bought this herb to cook, goddammit. Novice or expert, your intentions were to create… to achieve… to feel human. You owe it to yourself and the farmers out there to save this beautiful herb. Finish the fight, conquer the beast, have some fun, and make something that literally everyone on this earth loves… something to eat.
What I am really trying to say is that you shouldn’t throw out your extra herbs. Even if they’re looking a little sad, there are still plenty of good uses for them. I’ll go over more of these in future posts, but for now, I’ll focus on the simplest one of all: chimichurri sauce.
In its pure form, this South American condiment is a staple alongside grilled meats… I actually can’t think of a more classic accompaniment for a freshly grilled, well-seasoned flank steak. That being said, if you don’t know what to use this stuff for, your best bet is just to douse everything that comes off the grill. With its bright and zesty flavor profile, chimichurri provides an excellent counterbalance to the smokey, bitter notes of flame-kissed meats and vegetables. If you don’t plan on grilling for a while, don’t fret. What you really have here is a well preserved flavor bomb. Want to amp up your salad? Whisk this into a salad dressing. Tired of the mundane guacamole? Mix in some chimichurri… marinades, sauces, soups, spreads, etc... You can do a lot with this stuff. The best part is that it lasts for weeks…
Ok. Your time has come. Save the herb that deserves to be saved. Get out your food processor and prepare to make the easiest sauce you will ever make.
Ingredients
Makes a lot of servings
A lot of herbs. You actually can’t have too much. Parsley and cilantro are classics, but feel free to get creative. I used about a cup.
Oil. I use half extra virgin olive oil, half neutral oil. I find olive oil can be overpowering, and so I cut it with a lighter-flavored oil.
Oregano, just a pinch. Dried is good, fresh is better.
Acid. Red-wine vinegar seems to be a popular option, but any acid should do. Start with a few splashes, but you may find it needs more if the flavor isn’t bright enough.
Garlic. 1-3 cloves per cup of herbs should be fine, depending on their size.
Chili. I actually plopped a whole jalapeno in, but admittedly, the result was pretty spicy. If you want to tone the spice down, remove the seeds, or even just use a sprinkle of dried chili flakes.
Cumin. I just add a few dashes. This is optional, but I think it’s a welcomed flavor.
Salt. To taste.
Method
Rip the herbs off of their stems. Don’t worry if you get a few small stems here and there.
Place all ingredients into a food processor.
Blend until smooth, adding more oil if necessary. Season to taste with salt and vinegar/citrus.
Serve in a rustic looking bowl. Drizzle over a platter of grilled meats and veggies as your dinner guests are watching. Listen to them ooh and awe as the green gold sinks its flavor into everything and anything. Eat it all, lick your fingers, drink more from the bowl. Store extra sauce in the refrigerator for up to 2 weeks… maybe even more. Invite your guests over the next week and do it all again. Eat. Enjoy.