Cilantro Chimichurri Sauce

May 1, 2012

Cilantro Chimichurri Sauce

Rani Olson, Tucson CSA

6-12 stalks green garlic bulbs
Large bunch of cilantro
1 tablespoon lemon or lime juice, or vinegar (any type you would want on a salad)
1/2 tablespoon dried herb, oregano or thyme would be best
1/2 tablespoon cumin powder
1/2 cup extra virgin olive oil (spanish varieties are best for this sauce, because they tend to be more peppery in flavor. other good oils will do, like a sesame oil)
1 tablespoon salt
Fresh ground pepper and additional salt to taste
Add more oil to thin, if desired.

Cut green portion of the green garlic off, discard (remove any papery membranes from garlic cloves). Pulse garlic cloves in food processor for about 10 seconds, until finely minced.  Add cilantro, lemon/lime/vinegar, dried herbs, cumin, and salt.  Pulse for about 1 minute, until cilantro is chopped and ingredients are combined.  Add oil and continue to pulse until well combined.  Empty into serving dish and add fresh ground pepper to taste, along with more salt and oil, if desired.

Note: I like to make this ahead of time; let sit, covered, in the fridge for a day and you will notice how much stronger and dynamic the flavors are. Good for about 1 week in the fridge.

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