Waste Not: Chimichurri. – Reading My Tea Leaves – Slow, Simple, Sustainable Living

We have Argentina and Uruguay to thank for chimichurri, where they typically use the vibrant, acerbic sauce to counteract their famed big, unctuous cuts of grilled steaks and other meat. Traditional chimichurri recipes typically involve parsley and oregano, but, just as pestos have become so much more than the traditional basil and pine nut combo, chimichurri sauce is equally in play. I don’t know about you, but the two herbs that tend to be the remains I’m most often left staring at are parsley and cilantro. That’s what I rely on for this recipe. We have Argentina and Uruguay to thank for chimichurri, where they typically use the vibrant, acerbic sauce to counteract their famed big, unctuous cuts of grilled steaks and other meat. Traditional chimichurri recipes typically involve parsley and oregano, but, just as pestos have become so much more than the traditional basil and pine nut combo, chimichurri sauce is equally in play. I don’t know about you, but the two herbs that tend to be the remains I’m most often left staring at are parsley and cilantro. That’s what I rely on for this recipe.

1 cup packed flat-leaf parsley leaves and tender stems

½ cup packed cilantro leaves and stems

3 cloves garlic

½ cup red wine vinegar

2 to 3 tablespoons extra virgin olive oil

coarse kosher salt

a pinch or two crushed red pepper flakes or cayenne (optional)

Directions at readingmytealeaves.com

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