Wednesday, July 6


My newest obsession is Chimichurri. So good. And good on almost everything. Last week we marinated some chicken in a bit of it before tossing the chicken on the grill (and then drizzled more over after it was cooked). We enjoyed it on some fresh bread from the Farmers Market. It was super tasty on a grilled chicken salad (in place of salad dressing). And it's super easy to make, especially this time of year.

This is my variation:

1 bunch Italian flat leaf parsley
1 bunch cilantro
3/4 tbsp oregano (fresh)
3-5 garlic cloves (I also threw in some garlic scapes since I had them on hand)
1/2 tsp ground cumin
1/2 tsp salt
1/2 cup olive oil
1/3 cup vinegar (red wine, apple cider, or plain)
(optional) 3/4 tsp dried crushed red pepper or hot sauce

Combine all ingredients in food processor. Blend until looks like pesto. Refrigerate for at least a couple the flavors a chance to mingle and get all yummy. Makes about 3 cups (???? this is a guess) but it stays well in the fridge or you can freeze it up.

I think I'll try this next on one of our homemade pizzas.  Or on pork. Or on grilled burgers. Yes. Yes. Yes.


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