Trout with Chimichurri

Want to know what to do with all this parsley? Try making this chimichurri sauce! It’s a delicious Argentinian sauce traditionally served over steak, but would also be great over chicken, fish, lamb, or even roasted vegetables like the squash in your box this week!

Did you know? In ancient times, parsley was not used as a culinary herb. Rather, the Greeks associated it with Persephone and utilized it in funeral rites, weaving it into wreaths to decorate tombs. How appropriate for this Halloween season!

Parsley is also an excellent digestive herb. Perhaps that is why it is often included as a garnish on rich dishes!

1 cup (packed) fresh parsley
1/2 cup olive oil
3 Tablespoons red wine vinegar or sherry vinegar
Juice from half a lemon
1/4 cup (packed) fresh cilantro (not a cilantro fan? Try replacing it with oregano or marjoram! If using it on fish, like I did, feel free to substitute tarragon!)
3-4 garlic cloves, peeled
1/2 shallot, minced
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander (optional, though it will add nice depth to the sauce)
1/2 teaspoon salt

Combine all ingredients in a food processor or blend and process until combined. Feel free to purée the sauce or leave it chunky! Just don’t blend it for too long or the greens may begin to discolor. If time allows, let the sauce sit for a couple hours to allow the flavors to meld together.

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