Herby Chimichurri
- tracylong4
- Jun 28
- 2 min read
I will be the first to admit that I am a sauce girl. There’s something incredibly satisfying about enhancing the flavors of my meals with a variety of sauces. I love adding any kind of sauce to my dishes, as it elevates them to a whole new level of deliciousness. You will often find me spooning this delicious sauce over my morning eggs, where the creamy texture and zesty flavor perfectly complement the richness of the yolks. I also enjoy drizzling it over roasted veggies, allowing the sauce to mingle with the caramelized edges and earthy flavors, creating a delightful harmony on my plate. And let’s not forget about grilled steak; the combination of the herbs and vinegar gets me every time, creating a mouthwatering experience that is hard to resist. The beauty of sauce-making is that you can play with the ingredients, experimenting with whatever you have on hand in your pantry or fridge. Whether it’s fresh herbs from your garden, a splash of citrus, or a hint of spice, you can't go wrong. So, grab your food processor, collect your herbs, and let's get started on this flavorful journey together.
Not only do these sauces tantalize the taste buds, but the added bonus is that these herbs and greens pack a punch when it comes to phytonutrients. These powerful compounds found in plants contribute to a variety of health benefits, including anti-inflammatory properties and antioxidant effects. Incorporating a diverse range of herbs such as basil, cilantro, parsley, and dill not only enhances the flavor of your sauces but also enriches your meals with essential vitamins and minerals. By blending these greens into your sauces, you’re not just indulging in a culinary delight; you’re also nourishing your body with every bite. So, let’s dive deeper into the world of sauces and discover how we can create vibrant, healthful additions to our everyday meals.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Add the garlic to a food processor and pulse until chopped. Add the rest of the ingredients except the oil and vinegar. Pulse until finely chopped. You may have to add the greens in batches as that is a lot of chopping for the food processor. Add the oil and vinegar and salt to taste. It's that easy! Store in the refrigerator until ready to use. I could use this on almost everything I eat.
2
Notes: I love getting creative with the greens I use. I recently made some with nasturtium leaves and petals. I have also made it with carrot tops, radish greens and beet greens. You can't go wrong. Just make sure if you are foraging that the plants are organic and edible.
Instructions
1 Cup Flat Leaf Parsley
1 Cup Cilantro
2 Cups Greens of Your Choice (See Note)
1 TBSP Cumin
1 Clove of Garlic
2 TBSP Fresh Oregano or 1 TSP Dried
1/4 tsp Dried Chilies
1/2 tsp Sea Salt to Taste
2 TBSP Red Wine Vinegar
1/3 Cup Extra Virgin Oliver Oil
Squeeze of One Lemon
Herby Chimichurri
Herby Chimichurri
Head Chef
Tracy Long
A versatile tangy sauce that is the perfect addition to your summer grilling. This sauce comes together easy and is a great topper for everything from eggs to steak and grilled veggies.
Servings :
6 servings
Calories:
Prep Time
10 min
Cooking Time
10 min
Rest Time
0
Total Time
20 min
Yes! Full permission! Those usually discarded greens from carrots, and radishes and even nasturtium leaves not only taste delicious but are full of so many vitamins and minerals.
oooo! I love the permission to use greens like carrot tops and nasturtium leaves. I would not have considered those otherwise. Great recipe!