Cilantro

22 Jan

I’m all about having a couple of go-to, simple sauces that transform basic meals. Chimichurri is one of those sauces. Designed as a topper for grilled meats, it can also be used as a dip, dressing, or marinade. The chimichurri I’m whipping up this week is topping off roasted chicken drumsticks that I’ve seasoned with olive oil, salt, pepper and garlic powder. Make this chimichurri your own by swapping out whatever fresh green herbs you have, amping up the chile heat, changing the vinegar, or using citrus juice. If you can find the white balsamic that I use from Trader Joes, you’ll enjoy the slightly sweet but clean flavor. Make a big batch, you can store it in your fridge for about a week in a sealed container.

Farm Box Chimichurri Sauce 

1 cup (packed) fresh Italian parsley

1/4 cup (packed) fresh cilantro (sometimes I use mint instead, whatever is in the box or garden)

1/2 cup olive oil

1/3 cup white balsamic vinegar

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

Salt and pepper to taste

 Place ingredients in a food processor or blender, and mix until smooth.

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