Chimichurri Two Ways
As we step into spring, it’s time to lighten up our plates. Freshly made Argentinian chimichurri brightens up most anything. You’ll want to use only fresh herbs for this one.
Ingredients
Green Chimichurri
6 large cloves garlic
2 cups flat leaf parsley, packed
1½ cups cilantro, packed
½ cup fresh oregano, packed
¼ cup red onion, roughly chopped
6 radishes
1 large shallot
2–3 green onions (white and green)
Red Chimichurri
2 heaping tablespoons roasted red pepper, diced
2 heaping tablespoons sundried tomatoes in oil
½ teaspoon smoked paprika
½ teaspoon cumin
Dressing
1 cup olive oil
¼ cup red wine vinegar
1 teaspoon crushed red pepper
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons citrus juice (we used lime and orange)
Zest of orange and lime
Directions
Pulse the green chimichurri ingredients in a food processor just a couple of times until roughly chopped. Then remove half of that mixture and gently pulse in the red chimichurri ingredients. Pulse dressing ingredients separately, divide between the two mixtures and stir to combine each.
Serve at room temperature. Refrigerate up to a week. Can be frozen in cubes and later spooned over meats, cheeses, eggs, pasta, salads, tacos and vegetables.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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