Considering the name of this blog, one would assume that a guacamole recipe would be the prime suspect for the first post. However, to keep things interesting (and because I didn't have any avocados at home) I decided to feature another green condiment as the opening recipe: Chimichurri!
Chimichurri is an Argentinian sauce with a slight spice, and a lot of flavor. It's classically served as a sauce for grilled meats, but I also love it as a marinade or folded in with hot pasta.
When I was making this sauce, the strong parsley smell kept giving me flashbacks to my childhood experiences at the Catholic Seder Meals. I remember being in the brightly lit church basement surrounded by my un-enthused CCD classmates, waiting for the meal to start/end. In actuality, Wikipedia is telling me that parsley is only served on a dish or two to represent the coming of spring, yet I still associate the smell with the meal. It's weird how strong our sense of smell is!
Anyways, here is the suggecipe for the sauce:
a big bunch of parsley
some olive oil
some apple cider vinegar
a splash of balsamic vinegar
a few cloves of garlic
half of a lemon - juice
pinch of red pepper flakes
s + p
Combine all of the ingredients in a food processor. Blend until desired consistency.
Thanks for taking the time to read my first post!