I apologize. The title is a bad pun, and spelled incorrectly on top of that, but if it makes you feel any better, I've already punished myself by having all the songs from Mary Poppins running through my head for the last hour.
Chimichurri Sauce--yet another reason I'm glad I'm married. Translated that means when I eat this in a restaurant I don't have to worry about never getting asked out again because of the wafting garlic breath that comes along with it, AND I have someone I don't have to apologize to for asking the crass question: "Do I have some of the green stuff in my teeth?" while grinning like an idiot in public for the tooth check.
My entry for Weekend Herb Blogging, created and hosted by Kalyn of Kalyn's Kitchen. My herb of choice this week is parsley. Does garlic count as an herb too, or just as an in-law repellant?
I first had this as a dipping sauce for foccacia and olive bread in a local steak house. The other three dipping sauces they served along with it escape my memory. I was a happy girl when an internet search came up with the recipe so I don't have to pretend to want steak every weekend just to get to this sauce.
Gene loves this on bread but also on his steak, chicken, shrimp, or basically, a spoon. I prefer to use it less as a sauce and more as a garnish. I'll upload pics tomorrow of the rustic soup it added the perfect bite to.
Once again, I've changed it enough I don't remember the original recipe so I'll just give you how I've made it the last few times:
Large bunch of flat leaved parsley
4-5 garlic cloves
1 lemon, juiced and zested
Coarse salt to taste
1/3 cup (or more) Olive oil
Optional: red chile hot sauce
1) Trim the parsley. Peel garlic. Process lightly in food processor.
2) Combine with rest of ingredients, using enough olive oil to make sauce liquid enough to be saucey but not runny, and add chile sauce to preferred taste.