Wednesday, April 1, 2009

Chimi for Amy

I hoped I would get this on to the site last week before my Sister-in-Law, Amy, made it for a dinner party. I wish I had because when she told me she did not think it tasted like mine - but was still wonderful - we would have recognized that I forgot to tell her about the scallions. Well, Amy, here you are and now it is complete.

This is not a traditional chimichurri. If it were, it would be cilantro and parsley (and certainly it still could be, just split the parsley and add an equal amount cilantro) however, not everyone enjoys cilantro. I learned from a visit to Bouley test kitchen here in New York, that excellent parsley is its own reward. Too often it is labelled tasteless and left unused while cilantro chimi's and basil pesto's proliferate. It should be more highly considered: Parsley's more delicate flavor allows for more versatility in use of this sauce.

I think you'll find this sauce is equally as deserving of a place on your table and a keeping place in your fridge. We keep it in the original consistency as described below, using it as a healthier alternative to mayo on sandwiches and burgers. We thin it to make vinaigrette's, and add it to casseroles and pasta sauces. I think once you have a great herbal sauce love which is not too overwhelming in flavor, you can enjoy it constantly and it is worth the once a month blender wrestling to always have it at the ready. Enjoy.




Chimichurri
Makes about 3/4 cup
I normally double this recipe because it has so many uses, but this yield will go a very long way.

1/2 cup best quality olive oil, more as needed
Juice of 1 lime, more to taste
2 large bunch parsley, stems removed
4 green onions (scallions), roughly chopped
2 garlic cloves, roughly chopped
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon honey, more to taste

In the bowl of a blender, combine the olive oil, lime juice, and as much parsley as will fit. Blend one minute, occasionally stopping to scrape down the bowl, until it reaches a pesto consistency. Add the remain parsley, green onions, garlic cloves, red wine vinegar, salt pepper, and honey. Blend again completely processed to sauce. Taste. Adjust salt, pepper, and honey to taste. Refrigerate. It is best after an hour or two in the fridge to allow it to marry.

You may think this out with more olive oil while still in the blender or later if you like a thinner consistency to use for marinades or vinaigrette's. We use the original thick, spreadable consistency for sandwich spread to replace mayonnaise. A slightly thinned version is used for a serving sauce over Argentinian rubbed grilled meats. It is also lovely combined with mayo for burgers and sandwiches if you do not mind the calories.

2 comments:

Marc said...

Actually traditional chimichurri in Argentina does not include cilantro. There are a lot of people and recipes out there that try to say otherwise but they are wrong. Your recipe is probably much closer in flavor to traditional chimichurri than those with cilantro.

Blushing hostess said...

Thank you! I feel better now re bastardizing this supposed classic now! Be well.