Plentiful Parsley? It’s Chimichurri time July 1, 2015
Recently Renee and Camilla, from our recipe dream team, have been getting quite a few emails about leftover herbs in our boxes.
Sometimes we add in a few extras herbs to make sure that everyone has enough. But as waste is a big no no for us, we thought we would create some helpful posts over the next few months that will help you think of fun new ways to use your leftover herbs!
Chimichurri is a delightful sauce that is much loved on steak in Argentina. It’s a bit like pesto, but instead of basil you use fresh coriander and parsley. I’m spicing it up a bit by making a warm potato and pea salad with my chimichurri – sooo delicious and it’s a great idea for a side dish.
I love the name; Chimichurri. It reminds me of Mary Poppins and “chim chiminey, chim chiminey, chim chim cheree. A sweep is as lucky as lucky can be.” One theory, among many, is that the name came from Basque settlers and that the name is actually tximitxurri, roughly meaning “a mixture of several things in no particular order”. I genuinely love that guerrilla attitude towards cooking, especially when the result is so delicious. Chimichurri contains coriander and flat parsley, which many of you may have leftover from your boxes this week. So, get chimi-ing!
Warning: this is a VERY garlicky sauce.
This is extremely easy and you should make it to taste – for that reason I’m going to talk in handfuls and cups, not grams and kilos. Let’s follow the old Basque way of thinking!
Easy Chimichurri Recipe
- 1 large handul fresh flat parsley
- 1/2 cup virgin olive oil
- 1/3 cup red wine vinegar
- half a handful fresh coriander
- 3 garlic cloves, peeled
- 1 tsp dried crushed red chillis
- 1 tsp ground cumin
- 1 pinch salt
- Put everything in a food processor (or use a hand processor) and blend until it’s nicely, but not TOO smoothly mixed.
- Enjoy on steak OR in our warm pea and potato salad (recipe below)
Warm Pea & Potato Chimichurri Salad Recipe
- 2 large potatoes
- 2 cups of peas
- 1 portion of chimichurri sauce (see recipe above)
- Wash and slice your potatoes into slices about 0.5 cm wide
- Place into a pot of boiling water.
- Add the peas into the boiling water about 10 minutes later and boil both until the potatoes are cooked through. (Use a knife to check this)
- Strain the water out of the pot, and then place back on the heat, now add your chimichurri sauce and stir. You should only cook this until the sauce is warm (about 2 minutes on medium/high heat)
- Serve with some greek yoghurt on top and a parsley leaf as garnish!