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Tuesday, March 9, 2010


A few year ago when I visited Argentina I feel in love––with the people, the culture, the city…and the food.
Chimichurri is to Argentines as salsa and ketchup are to us. It’s a condiment, and on the table at most meals.
It’s simple, and so delicious. It’s fresh and zingy and brightens the food of anything it touches.
Its a bit of a strange name. A good many have never heard of such a thing. It is natuarlly gluten free, but it makes my list of favs for so many other reasons! Its nutritional intent is surprising and amazing.
Cilantro is, per serving (3.5 ounces of leaves) high in Vit A and Vit C. Parsley is even better, being mega high in Vit C and Vit K. and a good source of calcium and iron.

  • 2-3 cloves garlic
  • 2 cups fresh flat leaf parsley
  • 2 cups fresh cilantro
  • 1/4 tsp. black pepper
  • 1/2 tsp. crushed red pepper flake
  • 1/4 cup red wine vinegar (plus more if needed)
  • 1/4 cup olive oil (plus more if needed)
  • 1 teaspoon salt (plus more if needed)
Put it all in the food processor and whirl away! Taste for seasoning and adjustment.

Its traditional use is with grilled steak––and you must eat it this way at least once.
It has infinite possibilities:  I also use it like this:
  • In tacos as a salsa
  • In yogurt to make a salad dressing or dip
  • Mix into tuna fish for a no-fat twist on tuna fish sandwich
  • Toss with lettuce as your salad dressing
  • Spooned over fish
  • Tossed with shrimp and rice for a rice side dish
  • Stir a few tablespoons into any soup

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