Cilantro Chimichurri Recipe and 50 Best Plants on the Planet

I have a new favorite cookbook!  It’s an incredibly educational fruit and vegetable guide that’s packed with 150 delicious recipes — all made with the most nutrient dense fruits and vegetables on the planet.

50 Best Plants on the Planet, by Cathy Thomas is the newest book from Melissa’s Produce.  I’ve had my copy for about two weeks, and have since made sure I always have blackberries, asparagus, cilantro and chard in the fridge. All things I already loved, but now I’m much more conscious about eating regularly. I learned from the book that, among others, they are at the very top of the list of 50!

I’ve had a craving for Chimichurri sauce lately, and 50 Best Plants on the Planet totally inspired me to make one with cilantro.

Chimichurri, traditionally made with parsley, is a fresh, spicy, raw Argentinian sauce usually served with grilled meat.  I love it on anything from pasta, to fish and shellfish, to all kinds of meats.

This is something you should make a lot of at once, as it’s wonderful to have on hand.  You never know when you may want use this incredibly flavorful Chimichurri as a marinade, dip, or a sauce!

This book not only has more cilantro recipes, but also offers a few recipes for every one of the 50 best plants on the planet.

You can order a copy of my new favorite cookbook, 50 best Plants on the Planet, from Melissa’s Produce now, or it will be available on Amazon, and other places mid-March.

I was so fortunate to meet the lovely Cathy Thomas when I got my book! :-)

 

Cilantro Chimichurri

Prep Time: 15 minutes

Yield: Makes 2 cups

Recipe

4 cups (about 4 bunches) packed cilantro, washed and dried

6 medium-sized garlic cloves, peeled, with roots and stems removed

1/4 cup red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon ground cumin

1 teaspoon sweet paprika

1-1/2 teaspoons crushed red pepper

3/4 teaspoon sea salt

1 cup extra virgin olive oil

  1. Remove any thick stems from the cilantro, and add it to a food processor fitted with the blade attachment. Blend until it's very finely chopped.
  2. Add the garlic and blend until it's in such tiny pieces that you can't even see it.
  3. Pour in the vinegar, along with the lemon juice, cumin, paprika, crushed red pepper and salt.
  4. Blend just to combine the ingredients, and then gradually pour in the oil and blend until smooth.

Notes

If you don't have a food processor, use a Chef's knife to chop the cilantro and garlic as finely as possible, then mix in the remaining ingredients as directed above.

http://cookingontheweekends.com/2013/01/cilantro-chimichurri-and-50-best-plants-on-the-planet/

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Comments

  1. says

    I just took a look at my pot of cilantro and thought, what am I going to do with that? What perfect timing! I only have enough for a half batch at most, but I’ll try halving the recipe. So if you store this in the frig, the olive oil will congeal, right? The book sounds awesome! Thanks! – Kaye

    • valentina says

      Thanks, Maria! For a few days it’s okay at room temp, but it’s best to keep it in the fridge. It can be stored there for at least a few weeks. You can warm it slightly to take the chill out when you’re ready to use it. Enjoy! :-)

  2. Aimee says

    Quick and delicious – and just exactly hit the spot tonight. And, like most of your recipes, it’s so delicious I eat way too much!

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