Recipe taken from Gimme Some Oven
Ingredients:
-1 cup fresh flat-leaf parsley, tightly packed
-1 cup fresh cilantro, tightly packed
-1/2 cup diced red onion
-3 Tbsp fresh oregano (I used 1 tsp of dried oregano)
-3 cloves of garlic, peeled
-2 Tbsp fresh lime juice (I used juice of one lime)
-2 Tbsp red wine vinegar (thought this was too much)
-1/4 tsp sea salt
-1/4 tsp freshly-ground black pepper
-1/4 tsp red pepper flakes (I sprinkled generously and could have used some more)
-1/2 cup of olive oil
Directions:
-Add all ingredients except olive oil to a food process, and pulse a few times until chopped. Slowly stream in olive oil, while pulsing the mixture a few more times until combined.
Notes:
-more red pepper flakes
-too much red wine vinegar
-I served with chicken and asparagus
-I think I made this before and should try using with flank steak next time instead of chicken
----------------------------------------------
Tried a NEW recipe that was kind of combination of two recipes for cilantro-only chimichurri (Brazilian Kitchen) + roasted garlic (from WonkyWonderful), and STILL was NOT right.
Used on roasted veggies - mini potatoes, bell peppers, and onions with a turkey burger.
Eric said tasted good, but too "wet" as in he would have preferred this as a dip and veggies be crispy. Maybe next time:
-no red wine vinegar. Try lime juice again. Less olive oil. Try raw garlic again. Try shallot instead of red onion. Do the olive oil stream?
Ingredients:
-2 bunches of fresh cilantro (about 2 cups, not packed though)
-2 heads roasted garlic
-3/4 cup olive oil (added less than this and still too much)
-1/4 small red onion
-1 tsp dried oregano (recipe called for 2 tsp)
-1 tsp red pepper flakes (recipe called for 2 tsp)
-1 tsp red wine vinegar (recipe called for 2 tsp) - STILL TOO MUCH
-salt and pepper to taste
Directions:
-Used a blender instead of food processor (so didn't do the olive oil stream)
No comments:
Post a Comment