herbs

Getting Saucey

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I’ve finally sat down with enough time and mental energy to form a coherent post.  My last post was June 15th, can you believe that?! Life has been on fast forward this summer.  Once the weather grants us beautiful days, I can’t seem to help but fill them as full of activities as I can.  The hustle and bustle of being out and about is great but doesn’t leave me with much time to sit down to write.  After reviewing the growing list of recipes I want to share with you all, I knew I couldn’t wait any longer. You have empty plates to fill, after all, and I have the recipes to fill them! 🙂

So, my goal this week is to cross off every recipe on my list. Which will probably equate to a couple posts a day. Stay tuned, like, and comment to keep me motivated!

I love to know who is reading and sharing my posts, so pretty please, comment and let me know how your dish turned out or if you have any questions.

Now, let’s get down to business. I have two sauce recipes to share with you today. Both come from Argentina and pair wonderfully with grilled proteins.

{Chimichurri Rojo}

(Original recipe from Epicurious.com)

*Disclaimer: this sauce is very spicy! I did not use all the spice the recipe called for and still had to mix in sour cream to tone down the heat. Proceed with caution and use a light hand when adding spices.*

[Ingredients]

  • 4 TBSP Extra virgin Olive oil
  • 1/2 cup Red Wine Vinegar
  • 1 1/2 TBSP Paprika
  • 1 TBSP Cayenne
  • 4 cloves garlic, minced
  • 1 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 fire roasted bell pepper

[Directions]

  1. In a food processor, pulse together garlic, bell pepper, and olive oil until pureed and smooth.
  2. Pour into a medium bowl. Add remaining ingredients and whisk together.
  3. Refrigerate about 15-30 minutes before using to allow flavors to develop.
  4. Use as a marinade or sauce to top meat, fish, or pasta.

{Chimichurri Verde}

(Original recipe found on foodandnutrition.org)

[Ingredients]

  • 1 loosely packed cup fresh basil leaves
  • 1 loosely packed cup fresh parsley leaves
  • 1/2 loosely packed cup cilantro leaves
  • 1/2 loosely packed cup oregano leaves
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic
  • 1/4 cup red wine vinegar
  • 1/2 tsp ground cumin
  • 1/2 tsp salt

[Directions]

  1. Add all ingredients to a food processor and pulse until herbs are finely diced.
  2. Serve over grilled meat.

Bonus Round! I used the Chimichurri Rojo as the dressing for a pasta salad. Scroll down to find that recipe.

{Chimichurri Rojo Pasta Salad}

[Ingredients]

  • 1/2 – 3/4 cup Chimichurri Rojo sauce
  • 1/2 cup – 1 cup plain greek yogurt or sour cream
  • 1 package noodles, cooked
  • 1 large zucchini
  • 1 large summer squash
  • 1 cucumber
  • 1/2 carton cherry tomatoes
  • 1 bell pepper
  • 1/2 cup shredded carrots
  • 1 brick mild, semi-soft cheese (I used Formaggio with Salsa and Cilantro)

[Directions]

  1. Cook noodles according to the instructions on the box. Rinse with cool water then set aside in a large bowl.
  2. Whisk together chimichurri rojo and sour cream/greek yogurt in a small bowl.
  3. Rinse and cut vegetables into bite size pieces.  Add to bowl with noodles. Cut or grate cheese then add to bowl with veggies and noodles.
  4. Pour sauce over noodles/veggies then stir or toss to distribute sauce and vegetables.
  5. Serve chilled.

Cheers,

Danielle