Chimichurri is traditional Argentinean sauce, both versatile and delicious. It is traditionally served with grilled steak, but is delicious on grilled chicken, fish and summer vegetables!
yields 2 cups
2 cups fresh flat leaf parsley
¼ cup fresh oregano leaves
6 garlic cloves
½ small white onion
1 cup good quality olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
Sea salt and fresh ground black pepper to taste
Pulse the garlic and onion in the food processor until finely chopped.
Add the parsley and oregano and pulse briefly.
Add the olive oil, lime juice, vinegar, and red pepper flakes, pulsing until just incorporated.
You want your Chimichurri Sauce to have the texture of smoothly chopped parsley.
Adjust flavor with sea salt and black pepper.
Serve room temperature and refrigerate after use.
Organic Basil Martini
Organic Basil is sweet and mild with a refreshing aroma.
Recipe by Chef Jennifer Hill Booker
Makes 2 refreshing Organic Basil Martinis
4 oz. Organic Gin, like Bluecoat American Dry Gin
1 oz. Simple Syrup
5 small or 3 large fresh organic Basil leaves
1 oz. fresh organic Key Lime juice
1 cup Crushed Ice
4 oz. Seltzer water or Club Soda
2 Martini glasses, chilled
2 Basil springs
Pour the Gin and Simple Syrup into a cocktail shaker, add Basil leaves and Lime juice.
Muddle until the Basil leaves are broken into small pieces.
Add crushed ice and shake about 10 seconds.
Pour into a chilled Martini glass, top with Club Soda and garnish with a spring of Basil.
Nutritional breakdown: 105 calories, 0g fat, 0g carbohydrates, 0g protein, 0g fiber