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mint chimichurri

April 24, 2011

mint chimichurri

Happy Easter, everyone! We’re busy here in the KC household marinating lamb, munching on some rhubarb crumble cake leftover from brunch and getting ready to put the finishing touches on what will hopefully be a dinner showcasing some of spring’s finest produce.

I wasn’t really planning on posting today, but I’m ahead of schedule of dinner (shocking) and ended up throwing this together with some mint and parsley that I had on hand. Although its true test will come as an accompaniment to our lamb, a quick taste test left me quite happy and excited to share with you in case you were looking for any last-minute ideas for your dinner. It’s fast, it’s easy and let’s face it, it’s fun to say chimichurri.

mint chumchurri
from Gourmet November 2009
yields about 1 cup of sauce

ingredients:

  • 1 to 2 garlic cloves
  • 2 cups flat-leaf parsley including trimmed stems
  • 2 cups mint including trimmed stems
  • 1/3 cup distilled white vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp salt

directions:

  1. With motor running, drop garlic into food processor and finely chop.
  2. Add remaining parsley, mint, vinegar, oil and salt. Pulse until herbs are finely chopped.
  3. Enjoy!


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5 Comments leave one →
  1. April 24, 2011 1:45 pm

    now….if only I had a food processor 😛 I’m cooking lamb tomorrow

    • April 24, 2011 2:28 pm

      Do you have a mortar and pestle? That was often my stand-in in der Schweiz when I was without all the toys that make my life so much easier in the U.S. Just add a little coarse salt to really break everything down.

  2. April 25, 2011 12:26 am

    My taste buds are dancing around at the thought of these wonderful flavours.
    🙂 Mandy

    • April 25, 2011 2:13 pm

      I can report officially that after the lamb pairing, it was a great addition. I was nervous about the plain white vinegar, but it all came together.

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