Alright, we can calm it down. Thankfully, this is a no-slap necessary recipe, unless you want to consider slapping this all over anything you put in your mouth. I've been making this chimichurri as a replacement for basil pesto. In my opinion, this is it's spicy, zesty, full-of-life cousin.. Or sister.... You get the context. It's exactly what we need to beat the summer heat (It's gotten to 120 a few times already.. I wonder when this city will become inhabitable!)
Just a few, inexpensive (organic takes it to another level, as always) ingredients will have you singing.
Seriously though, I make this at the beginning of the week and use it for all kinds of meals; over a grain bowl with roasted veggies, as a sauce for grilled rosemary potatoes (my personal favorite), as a pizza sauce (leeks, mushroom, artichoke), or as tonights' dinner will be, a pasta sauce with peas, cauliflower, broccoli and a little extra pasta water. I'm sure it'd be delightful with meat as well (if you're into that kinda thing!).
4-5 cloves garlic
3/4 c parsley (organic if possible)
1/2 c cilantro (organic if possible)
juice of a lime
dash of salt
1/2 c olive oil
yield 1 cup
(double for multiple meals, I usually use 1/2-3/4 per meal)
Place all ingredients in a food processor. Blend on hi, taste. Add additional seasoning, if necessary.