A South American classic and a good friend at grill parties- Chimichurri!
Greens are thought to drain out excess moisture accumulated in the cold and damp winter months. Through their bitter qualities they also help purify the blood and are packed with antioxidants, making this recipe a good friend both in summer and in spring and a simple way to give toasts, eggs, pasta and vegetables (pretty much everything) a special taste!
There are countless Chimichurri recipes but the core ingredients are always the same: parsley, vinegar, olive oil, garlic, salt & chili.
After years of leading a life without chimichurri, I was happy to find it again at GustaV and was inspired to bring it back into my life by my new Mala Necklace from Nintaanzi, a project supporting Peruvian women while celebrating their culture and heritage. I love the deep green of my mala and the connection to the South American artisan communities it awakens… food and meditation are powerful tools for transformation!
Here is what I came up with:
2 Tablespoons of organic apple cider vinegar
¼ Teaspoon of cayenne pepper or dried chipotle chili (my favorite chili, rediscovered at Sebastian Copien’s cooking workshop)
60 Grams of parsley
2 Bulbs of garlic (roast it if you cannot digest it raw)
100 ml of organic native olive oil
Salt & pepper to taste
Wash and chop the parsley and blend all the ingredients in a food processor to an oily, pesto-like consistency. Best when eaten fresh, it will keep for 1-2 days in the refrigerator.