Saturday, March 7, 2009

Garden Chimichurri

Some days the best way to get dinner on the table in a hurry is to put little hands to work. In this Garden Chimichurri, featuring seasonal herbs from the kitchen garden, you can let the kids wash and pick the herbs from the stem. Older kids can measure out the oil and the vinegar. And with mom or dad in charge of the food processor, there's no need to break out the knives.

The Garden Chimichurri can be used to marinate any meat, fish or even tofu steaks. Experiment with Garden Chimichurri to add a twist to roasted or grilled vegetables, or bring an Argentinian flare to your favorite pasta dishes.

Garden Chimichurri
makes 1 1/2 cups
2 cups parsley
1 cup cilantro
1/2 cup oregano
3 cloves garlic
1/2 jalepeno (seeded)
2 scallions (green and white parts)
2 Tbsp white wine vinegar (or lemon juice)
1/2 cup of extra virgin olive oil
salt and black pepper to taste

Combine all of the ingredients except the olive oil in a food processor or blender until everything is well chopped.

Scrape down the sides, turn on the food processor and drizzle in the olive oil until the mixture has a pasty consistency, similar to like pesto.

Store unused Garden Chimichurri in an air-tight container for up to a month. To prevent discoloration, place a layer of plastic wrap directly onto the surface of the sauce.