If you're not familiar with Chimichurri, meet your new favorite condiment. If you are, meet my favorite variation. It's definitely not authentic (um, hi maple syrup) but it's tangy and fresh, and I love it on everything.
When my sweet neighbor brought me a massive box of the last of her herbs for the season, I knew exactly what needed to be done: batches and batches of chimi! I mean, holy cow, check out how much she gave me! (that's half of my island covered!)
This freezes very well, although it may become a little darker green upon defrosting. It also yields 2 cups, which is a lot for a sauce/condiment, so cut the recipe in half if you don't plan on freezing it or having a party (I miss parties...!)
A few of my favorite uses for Chimichurri:
-Drizzled on grilled meats (chicken, steak, pork chops)
-Used as a dipping sauce for grilled or roasted shrimp
-Tossed with roasted potatoes or vegetables
-A few dollops mixed into potato salad
-Paired with a grilled baguette and grilled vegetables
-Used as a salad dressing
INGREDIENTS:
Yield-2 cups
-4 cups fresh parsley
-1 cup green onions, roughly chopped
-4 T apple cider vinegar
-Zest and juice from 1 lemon (about 1 T of zest, 4 T of juice)
-2 T freshly grated horseradish (prepared is OK too)
-4 cloves crushed garlic
-1.5 T pure maple syrup
-2 T Dijon mustard
-1/2 cup olive oil
-S&P to taste
DIRECTIONS:
Add all ingredients through the Dijon to the bowl of a food processor or blender. Pulse to combine, then slowly drizzle in the 1/2 cup of olive oil until homologous. Taste, and add freshly ground salt and pepper if desired- I added 5 or 6 big cranks of each.
NOTES:
*For defrosting: Try to do this ahead of time- if you attempt to actually reheat or use the defrost setting on the microwave, it will wind up cooking the greens in the sauce. I like to portion sauces like chimi and pesto into 4 or 6 oz jars to freeze. That way I'm only defrosting what I need. I just ordered these for this batch, but any 4-6 oz container with a tight sealing lid will work.
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