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Chimichurri Sauce
On 5/19/2016 10:00 AM, koko wrote:
> > Gearing up to go Whole 30. http://whole30.com I'm cleaning out > cupboards, clarifying butter and going through condiments; seems like > every stinkin' thing has hidden sugars. I haven't officially started > yet so I can weigh myself, and in the last few days, I've dropped 1.5 > lbs. > I used the Whole 30 recipe for chimichurri sauce on the chicken I > roasted for dinner tonight. Deeeliious, I think I'll have some on my > eggs this morning. > > Here's how it's made > http://www.kokoscornerblog.com/mycor...imichurri.html > or > http://tinyurl.com/hb6p422 > > @@@@@ Now You're Cooking! Export Format > > Chimichurri > > sauces/dips, Whole30 > > 1/4 cup red wine vinegar > 1/4 cup lime juice > 2 cloves garlic, minced > 1/2 shallot, minced > 1 1/2 cups extra-virgin olive oil > 1/4 cup fresh cilantro > 1/4 cup fresh parsley leaves > 1/2 teaspoon salt > 1/2 teaspoon black pepper > > Combine the vinegar, lime juice, garlic, and shallot in a food > processor and mix on low speed. > Drizzle in the olive oil while mixing; the dressing will begin to > emulsify. > Add the cilantro, parsley, salt, and pepper and continue to mix on low > until the dressing is uniform in texture and the herb pieces are > chopped quite small. > Chimichurri will last 2 to 3 days in the refrigerator. > If making ahead, bring it to room temperature before serving. > If the dressing has separated, gently whisk to reblend. > > Versatile chimichurri is a great topping for steak, lamb chops, > chicken, and eggs, and is fantastic drizzled over grilled vegetables. > You can also use it to marinate meat (like a flat-iron or skirt steak) > before grilling. > > Hartwig, Melissa; Hartwig, Dallas. The Whole30: > The 30-Day Guide to Total Health and Food Freedom (Kindle Locations > 6800-6809). > Houghton Mifflin Harcourt. Kindle Edition. > > > ** Exported from Now You're Cooking! v5.91 ** > > koko > > -- > > Food is our common ground, a universal experience > James Beard > Classic version - looks outstanding! |
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