Saturday, August 14, 2010

today's variation on chimichurri

Refreshing, but sharp.

green sauce:
  • one bunch Italian parsley
  • one bunch cilantro
  • two large cloves of garlic
  • grated peel of one lemon
  • one Fresno pepper or jalapeño (or dried hot pepper flakes)
  • juice of half a lemon
  • salt
  • olive oil
In a food processor, chop everything together. Start with a small amount of olive oil, and after everything is chopped, continue to pour the olive oil in a small steady stream until the green sauce is the consistency you like.

I had some for lunch. Spread toasted home-made bread with ricotta, then the sauce, then topped it with a tomato slice. Woke me up. Like a gentle slap on the face.


  1. ohhh this is my favorite.. I usually use pickled sliced jalepeno and add some of its juice as well.. yum yum...

  2. Selam! Pickled jalapeno sounds like a great idea, will try it.