Monday, 27 July 2015

We started planting an herb garden a few years back out of interest rather than genuine, regular use of herbs.  But that's the great introduces something new into your cooking regime. Now, we regularly grow flat leaf parsley and bunch parsley in our little potted herb garden.

So what can you make with this surplus of herb that grows so fast and lush in our temperate summer climate? Of course lots of things, but one of our summer staples with the frequent use of our barbecue is chimichurri. Chimichurri is an argentinian green sauce that adds intense flavour and depth to barbecued mains, whether it be steak, chicken, pork or fish.

It's pretty simple and it really changes up the ole meat and barbecue sauce routine. There are many recipes around, but I find a lot of them make pretty big batches. It makes for a lot of leftovers, when you have a two-adult-and-one-picky-child house hold.

Fear not! Here is my recipe for "Chimichurri for Two".  It's makes enough green sauce for approx. two pork tenderloins, steaks etc. If you have any leftovers you can use it as a marinade, in place of pesto on a sandwich, or as a dressing on a pasta or quinoa salad.

You need:

2 large handfuls of parsley (aproximately 2 cups). Large thick stems removed.
1/4 c of olive oil
1/8 c of red wine vinegar
1 large garlic clove
some generous pinches of salt and pepper to taste
1/2 half a slice of red onion (optional)
a squeeze of lemon (optional)

Whiz those ingredients up in your trusty food processor, or with a stick blender until smooth. If you prefer chunky that's fine too!

They say you should only use a dry rub on the barbecue, but I used this sauce to baste my meat while barbecuing, as well as a topping for serving. Live on the edge. (Just make sure you don't cross contaminate. So not too edgy..)

Enjoy the fruits of your labour. In the meantime, I am sure parsley will become the next "superfood". Ahem. But that's another opinion for another day.

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