My First Weekend Herb Blogging Post

Now that I have some herbs kicking again, I figure it's time to finally join in the fun and festivities- thank you, Ilva, for graciously hosting this weekend.
Now, for the herbage:


Parsley. Frequently used as a garnish, unless you hail from Argentina, where it steps into the starring role of national condiment: chimichurri.

Like many points of pride, the ingredients vary from kitchen to kitchen. Typically, it contains parsley, peppery spices, and enough garlic to keep the vampires far away. Piquant and vibrant, it's the perfect partner for grilled meats, which is just how I used it.




Chimichurri

1 cup fresh parsley
2 large cloves garlic
3 tablespoons champagne vinegar
juice of 1/2 lemon
4 teaspoons extra-virgin olive oil
1/4 teaspoon chipotle powder
pinch red pepper flakes
1/2 teaspoon salt
3 good grinds of black pepper
5 cherry tomatoes (add at the very last, so you can still see chunks of tomato)

Place all ingredients in food processor, and pulse until emulsified and thick. Be certain to taste and adjust as necessary. Make at least one hour before using, but keep in mind, this gets better the longer it sits.

s'kat's notes: This recipe is adapted from 'Eating Well' Magazine. I believe I added a touch more oil than they called for, which is not reflected in this rendition, so be certain to taste it! This tastes really 'green' initially. In time, it mellows and grows in complexity. While I've used it here to slather on meat, it would also be great as a marinade, dipping sauce, or on sandwiches.