Endeavor Farm: Chimichurri

I realize it has been a while since I posted a recipe and thought I would share with you a recipe of one of the samples we have been having at the market. Chimichurri is an Argentinian sauce that is made primarily with fresh parsley and cilantro. I think it is a great recipe especially for the use of the cilantro because I often have a hard time finding things to put it in besides burritos and bean salads and when we have a surplus in the garden, it's nice to be able to use a lot of it. This sauce is a great marinade for grilled meats but it also stands alone as a great dipping sauce for veggies. As the weather gets warmer, this may be one of the last few weeks we will have these fresh herbs until the fall, but especially for those not in Cleveland, I urge you to find these ingredients and make this sauce! It is so bright and fresh and really adds that wonderful extra flavor to a meal.

Chimichurri

2 cups fresh parsley
1 cup fresh cilantro
3 medium garlic cloves, peeled and smashed
1/4 cup fresh oregano leaves (or 4 tsp dried oregano)
1/4 cup red wine vinegar
1 shallot, finely chopped
1 jalapeno, finely minced (put in as much as you like depending on how hot you want it)
1/2 tsp kosher salt
freshly ground black pepper
1 cup extra virgin olive oil

Mix the vinegar with the shallot, garlic, and jalapeno and let sit about 10 minutes (this will pickle them slightly). Place parsley, cilantro, oregano and vinegar mixture and salt and pepper (to taste) in the bowl of a food processor with a blade attachment. Process until finely chopped. With the motor running, slowly drizzle oil in a steady stream. Scrape down the sides several times to evenly combine. The sauce will keep in the fridge up to one week.