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!
I was so fortunate to meet the lovely Cathy Thomas when I got my book!
- 4 cups (about 4 bunches) packed cilantro, washed and dried
- 6 medium-sized garlic cloves, peeled, with roots and stems removed
- ¼ cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1-1/2 teaspoons crushed red pepper
- ¾ teaspoon sea salt
- 1 cup extra virgin olive oil
- 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.
- Add the garlic and blend until it's in such tiny pieces that you can't even see it.
- Pour in the vinegar, along with the lemon juice, cumin, paprika, crushed red pepper and salt.
- Blend just to combine the ingredients, and then gradually pour in the oil and blend until smooth.
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