Colleen’s Chimichurri

Colleen’s Chimichurri

Colleen Miko, CPH, shares this spicy recipe that was given to her by her cousin, Traci Prendergast, who is co-owner of Vesta Flatbread in Emeryville, California, and who has lived and traveled extensively in South America.

 

Here’s Colleen’s take on this unusual sauce: “Unlike most chimichurri sauces I have sampled which are green, like a pesto, this one is a warm red color due to the sweet paprika. In Argentina, chimichurri is a condiment available on the table at all meals, but is used mostly in the states as an accompaniment for grilled meats. It’s also good with fish, vegetables, pasta and potatoes. I love this sauce because I can go outside and snip all the herbs for it out of the garden and the rest of the ingredients are always in my pantry. This recipe yields about 1 1/2 cups and serves about 12 as a condiment. I most recently served this with grilled steaks for a group of friends and family and it was a hit.  Thanks, Traci!”

 

Colleen was one of the Guest Bloggers on The Garden Show Blog during the show, so be sure and read her observations and musings about the show. She’s also did a seminar at 2:15 pm on Sunday, “Create a Buzz – Easy Steps to Attract Pollinators,” on the Smith & Hawken DIY Stage, and on Saturday and Sunday she put on an adorable program for the littlest gardeners on the Sprout Stage, titled “Shelly the Snail’s Birthday Party!” 

 
Chimichurri
INGREDIENTS
1 small jalapeno
4 tsp fresh oregano leaves
4 tsp fresh rosemary leaves
1 cup extra-virgin olive oil
2 Tbl sweet paprika
4 Tbl chopped fresh parsley leaves
4 cloves of garlic
4 bay leaves, crumbled
4 Tbl red wine vinegar
1 tsp salt
freshly cracked black pepper, to taste
 

INSTRUCTIONS
–Remove stem and seeds of jalapeno and throw away. 
–In a food processor, mince the jalapeno and garlic. 
–Add the herbs and pulse until fine. 
–Add all remaining ingredients and pulse until thoroughly blended.
–Let flavors infuse for one hour at room temperature before serving or using as baste or marinade.
–Always serve at room temperature. 

 

To see more ‘Fresh from the Garden’ recipes from our 2011 garden show speakers, just go to the menu on the right-hand column and look for them. You’ll find many interesting recipes, all using garden-fresh herbs and vegetables. We had many seminars at last month’s show on how to best select, grow and maintain herbs and vegetables so we hope you were able to attend some of them, and we wish you your best, bountiful garden ever!  – Janet

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