A couple of weekends ago, my roommate left me a bunch of parsley and cilantro when she went out of town. Added to my 2 bunches of parsley and 1 bunch of cilantro already hiding in the fridge, I was determined that none of them go bad.
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I took to twitter, facebook and Food Blog Search for some suggestions. Pesto. Tabbouleh. Thai. Chimichurri. Chimi...what? I'd heard of it before, but never tried it. An Argentinian parsley sauce, chimichurri is traditionally used to top grilled meat. Using 2 packed cups of herbs, chimichurri it was!
Since it was the middle of "winter" and we don't have a grill, it wasn't going to be used the traditional way. Instead I roasted some teeny tiny potatoes and kale (olive oil, salt and pepper, potatoes roasted at 400deg for 20min then add kale and cook another 10min), topped that with a simply seared tuna steak (seasoned with salt and pepper, cooked in a hot pan a ~4min each side for med-rare), and topped it with chimichurri and a squeeze of lemon.
Over the top. One of the best meals I've eaten recently, this was so full of flavor I'd highly recommend you add this to your menu this weekend! I've already stocked up on parsley again :)
Chimichurri
adapted from Herbivoracious
Feel free to use a combination of cilantro and parsley instead of all parsley if you like, or add in some oregano.
1 lg garlic clove, pressed/minced
2c lightly packed parsley
1t sea salt
1/4t freshly ground black pepper
pinch of red pepper flakes, if desired
1T white wine vinegar
1/3c extra virgin olive oil
1/4c minced shallot
Add parsley, garlic, salt, pepper, red pepper flakes (if using), vinegar and oil to the bowl of a food processor (I used the small bowl of my 12c bad boy). Process until the parsley is well minced, with just a bit of texture. Transfer to a small bowl and mix in the shallot. Let sit for a bit, then adjust the salt, pepper and vinegar to taste.
Have you ever tried chimichurri??
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