When it comes to herbs, I've never been that impressed by parsley. That was until I started making Chimichurri, the most addictive form of this otherwise underperforming herb. Chimichurri sauce takes minutes to make. No chopping required, just toss everything into your food processor. Make it at the beginning of the week and then add it to anything you aim to transform from bland to delicious. I've used it to top grilled hanger steak, roasted sweet potatoes, or raviolis. Careful, chimichurri – or crack parsley as I like to call it – is habit forming, and could result in periods of extreme happiness, followed by withdrawal symptoms.
Chimichurri
Ingredients
- 1 cup (packed) fresh Italian parsley
- 1/2 cup olive oil
- 3 cloves garlic
- 1/3 cup red wine vinegar
- 1/4 cup (packed) fresh cilantro
- 2 garlic cloves, peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
