Tuesday, April 24, 2012

Mint Chimichurri

I'm big on sauce. I love a rare treat of Chick-Fil-A Waffle Fries doused in ketchup. Pesto is heaven on earth, especially accompanied by fresh mozzarella and heirloom tomatoes and Tzatziki, I enjoy straight from a spoon. Chimichurri, however, is the sauce of the Gods. It's zesty and fresh and brightens up everything it's devoured with.

Americans have ketchup. Italians have Pesto. Greeks have Tzatziki. But Argentinians? They have Chimichurri. My dad started making chimichurri several years ago and I've had a food obsession ever since. A basic chimichurri recipe combines parsley, oregano, garlic, shallots, lemon juice, olive oil and salt. I mix up small batches from time to time to have alongside grilled meats or fish. I love it so much that I may or may not have contemplated serving on top of ice cream.

Our lovely Easter for two featured a rack of lamb that sat in a pool of red wine, garlic and rosemary for several hours before grilling to perfection. Alongside the lamb was some simple grilled asparagus and Goat Cheese Risotto. I am not sure why lamb goes so well with mint, but is just does. It's a beautiful combination that happens to be one of my favorites. This love started at a young age. When we were younger, my sisters and I doused our grilled lamb chops with mint jelly. I still love a heaping scoop of mint jelly with my lamb, but I wanted to try something fresh and new on Easter. I found a recipe for mint chimichurri and immediately added it to our holiday menu. All that I have left to say is PLEASE MAKE THIS.

And no, I won't judge you for eating it on top of ice cream.

Mint Chimichurri
recipe from Food & Wine

2 cups mint leaves
1 small jalapeno, seeded and coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, minced
2 Tbsp. red wine vinegar
Pinch of sugar
1/3 cup extra virgin olive oil
Salt & pepper to taste

In a mini food processor or blender, puree all ingredients. Season with salt & pepper to taste.

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