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I came home, after a two week visit with my daughter in the UK, to an astounding sight .................
...................... my herb garden had turned into an herb jungle!
Before I left, I had been trying to constrain myself, as the herbs were young and tender and didn't really appreciate my herbaceous gusto. You see, I love to use fresh herbs quite liberally, not only in my cooking, but as garnishes to make my food look fresh and appealing.
I'm happy to say this restraint issue is not a problem anymore - after two weeks of my absense, these fragrant, lovely herbs have gone crazy and are now at that wonderful, lush growing stage where the more they are pruned, the faster and more vigorously they grow. I knew I would have to make something delightful and fresh this weekend with my newly acquired treasure trove of herbs........... chimichurri!
If you're not familiar with chimichurri you'll be thrilled with this new friend. Chimichurri is a sauce that's frequently served with grilled meat in Argentina. The traditional ingredients are garlic, parsley, oregano, lemon, olive oil and wine vinegar. There are many legends regarding the origins of this delicious sauce, but no one seems to know for sure how it got it's funny name. I like to think of it as the Argentinian version of pesto.
I decided to take a bit of liberty with the traditional recipe and combine a variety of my bountiful herbs. I used basil, cilantro, parsley and mint along with fresh lemon zest and juice plus a bit of white balsamic vinegar.
We loved the final results. It's fantastic on grilled meats, adding a zesty freshness AND it makes a lovely and delicious appetizer. I spread crostini (you could use any type of cracker) with goat cheese (cream cheese would also be wonderful) and drizzled it with the vibrant chimichurri. You could also serve it as a dipping sauce for warm bread, steamed shrimp or with crudités (raw veggies).The gorgeous bright green color adds visual appeal to everything you serve it with. I think you'll be getting requests for this one again and again!
Fresh Herb Chimichurri Sauce
Ingredients:
1 tablespoon white balsamic vinegar
2 tablespoons fresh lemon juice
zest of 1 lemon
3 medium garlic cloves, peeled
2 medium shallots, peeled
1 cup fresh cilantro, packed
½ cup fresh mint leaves, packed
½ cup fresh parsley, packed
½ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
a pinch of dried crushed red pepper
Directions:
Combine all ingredients in a food processor and puree until combined and fairly smooth. Leave just a bit of texture. Transfer to a storage container and keep cold until ready to use. Remove from refrigerator about 30 minutes before serving. If serving as a dip, drizzle with a bit of olive oil.
Aimee Christian says
What timing! I'm making this to go over my skirt steak tonight. My herbs are out of control too, especially that wild and crazy mint. Thank you for inspiring me again Chris.
I know you had a wonderful time catching up with your daughter. My parents have been away and I'm looking forward to a weekend at the lake to catch up. But mine trip is literally across the pond 😉
Martha says
I'm not familiar with it but this recipe could make me want to try it! Sounds wonderful! A 2 week visit in UK sounds good to me!
Sandra Lee says
Yumola, I've come across chimichurri sauce way to many times not to have tried it. I can almost smell the freshness of yours.
Mary says
This is such a lovely sauce and there is so much it can be used with. I'm glad your garden did not suffer in your absence. It would be a shame to loose your herbs. Have a great day. Blessings...Mary
Susan says
Looks wonderful, Chris. There's a woman who sells this at out Farmers' Market, but it's way too garlicky. I like your fresh version & can think of so many things it would be great on - fish, pasta...yum!
The Café Sucré Farine says
Cathy, I have never frozen Chimichurri but I freeze pesto all the time so I think it would be fine. I think it lasts a bit longer than regular pesto due to the lemon juice and vinegar.
lena says
the name is really cute and sounds like a kind of dog's breed. Love how you described them and love their vibrant green!
Cathy at Wives with Knives says
I am imagining all kinds of ways to use this wonderful sauce, Chris. I bet it would be delicious on grilled halibut or salmon. Is it less perishable than traditional basil pesto. Have you tried freezing it?
Kate says
Lovely herbs! My herbs are also going crazy. The sauce is an excellent idea...I have everything but cilantro. Once it gets warm, my cilantro doesn't do well.
Lizzy says
I wish my garden had gone crazy with growth while we were gone! Instead, the drought took its toll, but I think a little watering will revive my plantings. Your chimichurri looks fabulous...I've never made it, but it would be perfect with all the grilled meats we eat in the summer. Hope you had a wonderful vacation, Chris!
The Café Sucré Farine says
hehe! so true Kim, you make me laugh!
Kim says
With gardens, that's always what happens when we left!!!! It'S like plant are telling themselves: go!!!!! she's gone, we're having a party (just like teenagers)!!!!! don't you think????? I love chimichirri sauce, it's so good on fish too!! Plus, on a croûton, with goat cheese, yum!!!!
Vicki Bensinger says
I actually like the blend of ingredients you've used better than the traditional sauce plus it's a nice brighter green.
I wish I had a garden. I've never had much of a green thumb and since we travel for extended periods of time I'd be concerned they'd all die, so why bother. But I do wish I had one. It would make cooking even more enjoyable being able to use fresh herbs from the garden. I'm jealous!
Jen @ Peanut Butter and Peppers says
Welcome home!!! I love herbs and I can see so many uses for this sauce. When I get home form work, I am going to pick my herbs from my garden and make this. Thank you!!
Food, Fun and Life in the Charente says
Wow that sounds good. I have different herbs in my garden so I will try this with some different mixtures. Thanks for the idea. Diane
Claire @ Claire K Creations says
What a wonderful surprise to come home to. It's always touch and go with my garden. I could come home to it flourishing or the complete opposite! This looks like a delicious way to use your herbs.
Hovkonditorn says
Looks delicious! And goes well with crostini and goat cheese! A herb jungle would be nice to have 🙂
Pola M says
That looks good!
Giselle says
I love sauces, I´m going to try it this one. Perfect food presentation.
renee @ Singing With Birds says
This is one of my very favorite things! Welcome home and I'm so glad that you had a wonderful time with your family.
Ginny says
The flavors must just burst in your mouth! You are either thinking ahead, or you know that I am one to ask questions! Because I was for sure going to ask you about the funny name! Sounds like something that Mary Poppins would snack on.
Inside a British Mum's Kitchen says
How wonderful to spend 2 weeks in the UK with your daughter and how wonderful to discover you have a herb jungle! Chimichurri is just so fabulous and your recipe sounds SO delicious - can't wait to try this 🙂 and welcome home!
Mary x
Happier Than a Pig in Mud says
Absolutely yummy looking! Your pics are beautiful-enjoy:@)
Miriam @ Overtime Cook says
This sounds amazing! I am bookmarking it!
glutenfreehappytummy.com says
oooh sounds so fresh and delicious! love that color!