Zen in the Kitchen: Chimichurri

A killer day at the “office” and now I’m back to the kitchen, but on my own terms. It’s odd how cooking can take the mind to another location, this calming state of Zen that only a deep yoga class or moments of silence can create. None the less, I’m in the serenity of my little kitchen and thinking of nothing in particular, except my knife and herbs. Tonight chimichurri sauce comes to life at the blade of a food processor. This Argintine sauce is extremely versatile, great on wilted spinach, fish, steak, hearty grains or as a salad dressing.  Using tahini (ground sesame seeds, lemon juice, garlic) gives the chimichurri earthy depth and lots of garlic pop! 
Remove grit from parsley by giving it a manual wash cycle in a bowl of cold water.

Spin Cycle: Use your salad spinner!

A mini food processor works great here, chop chop.

Foodie Note: You can sub white or red wine vinegar but add a 1/4 teaspoon agave nectar or other sweetener

2 cups fresh parsley, washed
2 tblspoons tahini sauce
½ lemon, juiced
1/4 cup white balsamic vinegar
1 clove garlic
1/4 teaspoon salt/ 1/8 teaspoon pepper to taste

Whirl all ingredients into a frenzy of deliciousness with the food processor. Store in a glass jar in the refrigerator up to five days.


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