No, I’m serious. This stuff is good on everything. Eggs. Vegetables. Meat. Salad. Bread. Add to that endorcement, three more blazingly good reasons to make it: it’s cheap, it’s quick, it’s good for you (just don’t use too much oil). We made this yesterday for dinner…and then put it on our eggs this morning, on our salad this afternoon and maybe, some on dinner? Way better for you than a mayo based sauce, chimichurri is bright and full of flavor. Just what you want for those barely cooked summer meals, right?
This was inspired by this weeks Food Matters Project recipe choice: Mixed Grill with Chimichurri. You can see that recipe on Lexi’s Kitchen. Ours was a tad different.
It’s been pretty warm this week, and I’m going to let you in on a semi-secret. Yurts are MUCH easier to heat than to cool. Especially when your yurt is in the full sun. All.day. But it’s worth it in the winter months…. Or, so we keep reminding ourselves.
Can you say greenhouse? Whew!
So on Sunday, we spent the warm hours cutting down dead trees in the woods and taking a walk in the shade. When we got back to the yurt, it was still pretty warm inside, but we were hungry. Enter our outside grill (where it was cool), and a quick run inside to make the chimichurri. Oh, and wine.
We grilled venison steak, a half of pastured duck from Weathertop Farms in Check, some whole okra (frozen, defrosted before grilling) and corn. The duck we saved for our lunch today, the rest was gone in a flash. All smothered in chimichurri.
Big handful of crisp, flat leaf parsley. Small handful of fuzzy, fresh mint. Five or six twirls of garlic scapes.
All into the food processor with a few glugs of olive oil and a sprinkle or two of kosher salt, crushed red pepper flakes and fresh ground pepper. A few zizzzzes of the food processor, and whala, you have your chimichurri!
Spoon the extra into a glass, cover with foil or plastic wrap and keep in the fridge for your next meal.
PS. Someone please tell Mike to stop referring to it as chimichanga sauce?