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! 




AuthorMolly Streuli