Cilantro Parsley Chimichurri

Great news!

I got a big-kid food processor a few months ago.  This is huge, literally and figuratively.  Before this fun purchase, I had a little 2-cup mini processor that I LOVE, but that required me to make multiple batches of hummus, sauce, and, anything else I wanted to feed to more than just....me.

Because I eat a lot.

Anyway, now I can process things like a normal adult, instead of in baby quantities, which really never works for me when it comes to food.

Because I eat a lot.

I love chimichurri.  It can be made with any herbs, and can go on just about anything. Chicken?  Great.  Fish?  Fab.  Steak?  Delicious!  Salad?  Instant dressing!

Seriously.  Chimichurri is great, and a great use-up for bits of fresh herbs that you might have lying around from other recipes.  It keeps for days and days in the fridge, and really adds something extra to regular dinners.

Here's a cilantro version I made for my friend Victoria's wedding a few months ago.  The cilantro isn't too strong, so try it even if you aren't a huge cilantro fan!  If you HATE cilantro, just use all parsley and you'll still love it.  I make parsley-only chimichurri a lot, and it's always great!

Here's what you need:

• 3 cups fresh parsley leaves
• 1 cup fresh cilantro leaves
• 1 large clove garlic
• ½ teaspoon crushed red pepper
• ½ teaspoon sugar
• salt, to taste
• 2 tablespoons vinegar
• ½ cup olive oil
• water, as needed

Fresh parsley and cilantro are two of the most readily available and cheapest herbs in the grocery store, which is nice when you need this much.  Other herbs can get so dang expensive, so I sort of .... don't use them.  Sorry.

Put all the ingredients except water in the food processor, then pulse it for 10 seconds or so until combined.

If the herbs stick to the side at first just scrape them down and add 1 tablespoon of water at a time to thin out the sauce.

I like to really get the herbs pureed into the olive oil and vinegar, so I let the sauce process for a whole minute or two until everything is very smooth.

Then, taste the chimichurri, and add more salt if you'd like.  If the vinegar is very strong tasting, add another pinch of sugar too.

Enjoy this guys!  It's WONDERFUL with sliced steak and a potato of your choice, or as a grilled cheese condiment....or on a burger....or mixed with mayo for a veggie dip...or....this could take awhile.

What's your favorite thing to do with chimichurri?  I'll show you mine tomorrow.