recipes

Seasonal Recipe: Gremolata and Chimichurri

We have basil and oregano and parsley growing out of our ears next to our ridiculously happy cherry tomato plants this year! I recently learned from our farmers at the market how to keep my herbs from bolting (starting to flower to eventually make seeds). When a plant decides it’s time to reproduce, all of its energy shifts to growing flowers which means the delicious leaves we enjoy begin to shrink and lose flavor. The trick to keeping your plants from bolting is to keep them cut. That means you have to eat a LOT more herbs! Here are two easy ways to use all of your herb cuttings this time of year. Both make excellent condiments for pasta, grilled meats, or sauteed veggies.

Gremolata basil

1/2 cup parsley, chopped
1/2 cup basil, chopped
1 Tbsp lemon zest
2 cloves garlic, minced (use more or less depending on your love affair with garlic)
Sea salt and freshly ground pepper, to taste
1/2 cup olive oil*

Mix all together in a small bowl with a snug lid. Let sit for at least 2 hours before using. Will keep for at least a week in the fridge. Bring to room temp before serving.

*Traditional gremolata does not use olive oil. In order to preserve for future use and to keep the leaves of your chopped herbs bright green, use the olive oil.

Traditional Chimichurri

1/4 cup parsley, chopped
3 Tbsps red wine vinegar
4 large cloves garlic, minced (use more or less to your taste)
2 Tbsps oregano leaves, chopped
2 tsps crushed red pepper
Sea salt and freshly ground pepper, to taste
1/2 cup olive oil

In a food processor*, combine parsley, vinegar, garlic, oregano, and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a small bowl with a snug lid and pour the olive oil over the mixture. Let stand for at least 30 minutes.

Will keep in the refrigerator for at least a week. Bring to room temp before serving.

*I didn’t find the food processor to be that much of a help for this recipe. Use it if you have one but all ingredients can be chopped by hand with the same result.

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