Cilantro Chimichurri

Don't always know what to do with your herbs and don't want to waste them? 

Why not turn them into a delicious chimichurri that you can use as a sauce or marinade for grilled meats, meats and roasted vegetables?

Julien introduced me to this recipe from Argentina a few years ago, and I've been making it every year since.

I love it for grilling my vegetables on the bbq. You can make it with parsley, cilantro and even dill!

Recipe:

Ingredients:

• 1 cup fresh cilantro, chopped

• 1/2 cup fresh parsley, chopped

• 1/4 cup red wine vinegar

• 3 garlic cloves, chopped

• 1/2 cup organic sunflower oil

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon red pepper flakes (optional) -

  • Or a frozen hot pepper from last year,

  • or a teaspoon of your favourite home-made hot sauce ;-)

• Juice of one lemon

Instructions:

1. In a bowl, mix the chopped cilantro and parsley.

2. Add the chopped garlic, red wine vinegar, salt, black pepper, and red pepper flakes (if using).

3. Pour in the organic sunflower oil and lemon juice, and stir well to combine all the ingredients.

4. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.

5. Serve as a sauce for grilled meats, roasted vegetables, or even as a marinade.

With this recipe, I hope you'll be excited when the time comes to choose your bundle of herbs for the week in your organic basket. And that maybe you'll even pick up an extra one from the exchange basket ;-)

To learn more about our organic basket program, visit this page on our website or download our harvest calendar!

If you'd like to grow cilantro in your own garden, the "Santo" variety is your family farmers’ favourite. Find it in our store.

If you're trying chimichurri with other herbs, share your experiments in the comments below.