Carrie's Chimichurri
Poem Pairing: Verde
Verde
Mi abuela’s sarape
wears no crimson,
no sapphire,
no gold.
Only verde.
Sage.
Emerald.
Moss.
Lime.
Olive.
Enough shades
to make the room
stop and admire.
Draped across
her shoulders,
each thread
too ordinary
to notice alone.
Together,
they become
inheritance.
Some garments
warm the body.
Others
awaken the senses.
Recipe and Shopping List:
Time to prepare: 15 minutes
Serves: About 2 cups of chimichurri
1 large bunch of flat leaf parsley, finely chopped
1 large bunch of cilantro, finely chopped
About 1 cup high-quality extra virgin olive oil, see notes below
About ¼ cup red wine vinegar, see notes below
Juice of 1 lime
2 garlic cloves, minced
½ tsp red pepper flakes
½ tsp kosher salt
To make the chimichurri: Chop the parsley and cilantro and mince the garlic. In a resealable glass container, add the herbs and garlic and pour enough olive oil so that nearly all of the herbs are submerged, or about 75% of the mixture. Add in red wine vinegar; start with 1/8 cup, and add more to taste depending on your preference. I like about 1/4 cup in total.
Add the remaining ingredients and stir.
Chimichurri can stay on the counter for several hours before eating, allowing the flavors to marinate. After 3-4 hours, seal it and refrigerate. Chimichurri will stay good in the refrigerator for 3 days.
Recipe shopping list:
1 large bunch of flat leaf parsley
1 large bunch of cilantro
High-quality extra virgin olive oil
Red wine vinegar
1 lime
2 garlic cloves
Red pepper flakes
Kosher salt
