There seems to be no shortage of herbs around here lately. From the garden, our weekly CSA pickup, and my impulsive need to hoard parsley from the market, there is a sea of green everywhere around me.
I hate seeing extra herbs head to our compost bin so I like to find new ways to use them. Last week I used our leftover ramps and herbs for a compound butter and this week was to use our surpluss of herbs for a variation on Argentinian chimichurri sauce for skirt steak.
I love traditional chimichurri sauce for it’s lightness and simplicity, but tossing in other herbs in place of some of the parsley makes for a unique yet perfect sauce each time.That is one of my favorite things about cooking – taking something expected and making it your own with what you have on hand.
No matter the herb, whether it is basil, tarragon or a fistful of dill that needs to be used, they all work in a sauce like this. You really can’t go wrong when you make a ‘herbi-churri’ sauce. As a marinade, condiment or an ingredient for a whole new dish – you’re going to love it.
Herbi-churri Sauce Recipe
- 1 large bunch of flat leaf Italian parley, leaves and tender stems only
- 1 cup other herb leaves of your choice (this batch was 1/2 cup cilantro, 1/4 cup chives and 1/4 cup oregano)
- 4 cloves of garlic
- 2 tablespoons champagne vinegar
- 1 tablespoon sherry vinegar
- heavy pinch of red pepper flakes
- 1/2 cup vegetable or light tasting olive oil
- splash of water (optional)
- salt and black pepper to taste
In a blender or food processor, add in the herbs, garlic, vinegar, red pepper flakes and oil. Pulse the mixture until the herbs and garlic are very finely chopped . If your machine is having trouble breaking the leaves down, add a splash of water to get the mixture moving easier. Taste and season with salt and pepper as desired.
Reserve until needed.
Ideas for use:
- Tossed with pasta
- Use half as a marinade for skirt or flank steak, reserving half for serving
- Combine with mayonnaise for a bright salad dressing or dip
- As is, with toasted bread and shoved right in your face hole
