Yep, that one word sums up the recipe for today. "Fresh" could be another. We made the Argentinean sauce/marinade/condiment called Chimichurri and, boy, was it GOOD! There were a few tasty options we could've made - empanadas, chorizo sausage, a dish called Locro, with corn, beans, meat, bacon and other ingredients, but we went with the basics. As you can see by the tongue-in-cheek food pyramid, they eat a lot of meat in Argentina.
|Asado cooked on a parrilla|
For the recipe you will need:
- 1 cup flat leaf (Italian) parsley
- 1 cup cilantro
- 4 -5 cloves of garlic (or less)
- 2 T chopped fresh onion
- 1/2 cup olive oil
- 2 T apple cider or red wine vinegar
- juice of 1 lime
- salt and a dash of red chile flakes
2. Add the cilantro and parsley and process until the herbs are finely chopped but not pureed.
3. Transfer it to a bowl and mix in the rest of the ingredients.
4. Let refrigerate for awhile to let the flavors combine and then use this stuff on EVERYTHING!!!
It's so healthy and light and herb-y! I think it would be really good on a fish taco!! In fact, I know what I'm making for dinner tonite.
Make a bowl of this to serve at your next asado and just wait for the recipe requests...or you can direct them here :)