The recipe for chimichurri in Mollie Katzen’s Vegetable Heaven intrigued me for a very long time. This is now the second time I’ve made it and I think I managed to get it right this time. The first attempt (a few months ago) turned out a lot like a vinaigrette, but this batch was smooth and green like a pesto. Now I just need to figure out what to eat it with in the next two weeks. Katzen only indicates that it would be used as any condiment.
So far I’ve spread this in a quesadilla made with a flour tortilla and pepper-jack cheese with great success and used in instead of salsa in a burrito made with my left-over kale, black bean and quinoa filling. I think it might be a good dipping sauce candidate for our kohlrabi and squash empanadas.
- 1 cup packed cilantro leaves (one large bunch)
- 1/4 cup packed parsley (just over a tightly squeezed handful)
- 6 green onions cut into 1″ pieces
- 1 t dried oregano or 1 T fresh oregano
- 2 T Roasted Garlic cloves (just smoosh them down)
- 2 T red wine vinegar
- 1/8 t salt
- 1/8 t black pepper
- dash cayenne
- 1/4 c extra virgin olive oil
Place the cilantro, parsley and green onions in a food processor and pulse until they are finely chopped. Add the oregano, roasted garlic, vinegar, salt, pepper and cayenne and pulse until it is well incorporated. You will probably need to scrap down the sides of the bowl a couple times. Finally drizzle the olive in a slow stream while the food processor is on, again you might need to scrap down the sides a couple times. Make sure the olive oil is well incorporated before continuing to add more. Store in a lidded container in the fridge (I used a 1/2 pint canning jar). It made close to 3/4 cup for me.