Thursday, January 24, 2013

Chimichurri Sauce

As the new year has rolled in so have the new years resolutions.  In general in our home we are trying to get back on track with eating healthy, exercise and the like.  So I am cooking all paleo dinners for the month of January to get us started of right.  This is my husbands preferred way of eating and since he has been mostly paleo for the last 3 years I have seen him feeling healthier, have more energy and of course his clothes are fitting very nicely:)  So while I was resistant in the beginning I am now more on board with the whole idea.

If you don't know what paleo eating is, it is simply cutting out grains and sugars in your food.  This eliminates almost all processed food (which I love) (eliminating it that is!), sweet treats, baked goods (boo) and high starch veggies and fruits like potatoes (also boo!).  What's left? Well, mostly proteins, including nuts, meat, poultry and fish; vegetables (lots and lots of vegetables) and most fruits.  Some people continue to eat dairy, others eliminate it, but we do include dairy in our diet.

How does this all relate to chimichurri sauce?  I thought you'd never ask:)  I am not a huge meat fan.  And since I have taken away all the yummy, starchy sides that I adore, I needed to find a way to enjoy my healthy eating experience.  I have found that any way I can season or sauce up my protein is very beneficial in my eating enjoyment!  I do love food, remember? So what's to love if you don't enjoy what you're eating.

Chimichurri sauce reminds me of a mexican pesto.  It's got a beautiful bright green color and lots of spice and flavor from jalepenos, cilantro and lime juice.  It's perfect to brighten up grilled chicken or steak and light enough for fish, too.  The added bonus- it's super easy to make!  Here's how I make mine...

Begin with a jalepeno or 2 with seeds and ribs removed.

While the food processor is on drop them into the bowl and chop fine.   Scrape the sides of the bowl down.

Add cilantro, parsley, lime juice, oregano, salt and pepper to the bowl.

Pulse til finely chopped and combined.

Stream in the olive oil until it's the consistency you desire. This is not as thick as pesto because it doesn't have pine nuts or cheese.

Feast with your eyes first!  Enjoy.

Chimichurri Sauce

1 c cilantro
1/2 c flat leaf parsley
1-2 jalepenos
1 t crushed oregano
juice of 1 lime
salt and pepper to taste
olive oil

With the food processor or blender on, drop in the seeded jalepenos to chop fine.  Place cilantro, parsley, oregano, salt, pepper and lime juice in the bowl.  Pulse to chop fine.  Stream in olive oil to desired consistency. Taste to adjust seasoning.  Top over meat, chicken or fish.

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