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Monday, May 4, 2015

No oil chimichurri



  No oil chimichurri


It is not very often that a new recipe makes me so happy.  I have gone my entire 45 year life never tasting chimichurri sauce.  It's not that I was against it, I just never had a desire to make it.  I had seen it made many different times watching food shows on TV, and seen it made about 20 different ways.  I had imagined that everyone makes it different depending on their family and region.  
Yesterday I was asked if I could come up with a recipe for it, and I am so happy I did.  One of my McDougall family named Patricia asked if I could come up with a no oil version.  I of course said yes not knowing what the hell I was doing.  But I never turn down a request.  Now, 99% of the time I figure it out, and this was one of those times.
I am truly grateful that she requested this be made.  I love venturing into unknown territory, It allows me to increase my knowledge and tastes.  It also allows me to have another wonderful recipe in my arsenal.  
This comes together quick and can be used right away.  Although I would suggest allowing it to sit in the fridge for a while to let all the flavors marry together.  

Ingredients:

1/2 packed cup Italian parsley, rinsed (just the leaves and small stems)
1/2 packed cup cilantro, rinsed (again, just the leaves and small stems)
(**If you do not like cilantro you can just use 1 cup of the Italian parsley, or if you don't like Italian parsley, you can use all cilantro**)
4 cloves garlic, peeled and smashed
2 tsp. dried oregano or 1 1/2 tablespoons of fresh, chopped fine
1/4-1/2 tsp. red pepper flakes, depending on how spicy you like
1/4 tsp. kosher salt, or salt of choice, but this is optional
1/4 tsp. black pepper (less is an option for non spicy)
 1/2 cup chickpea brine (from a can of no salt chickpeas)
1/2 red onion or 1 large shallot, peeled and chopped fine.

Juice and zest of 1 lime

Start by placing your parsley and cilantro into a food processor along with the
garlic.  Give it a good pulse until it is chopped pretty small.  Add the spices (oregano, pepper flakes, salt and pepper) and the chickpea brine.  Blend for 20 seconds.  
Place onions and lime juice and zest into a bowl.  Pour the now green liquid from the food processor into the bowl also and mix well.  
You can use right away, but as I said above, you want the flavors to marry, so if you can let it sit covered in the fridge for a few hours, it will be even better. 

Spoon this sauce on just about anything.  It was suggested to put on corn on the cob.  Also some grilled portobellos, sliced thick and drizzle this sauce over.  You will be amazed at how the chickpea brine works as a sub for the oil.  You will not taste any of the chickpea, but you will have a wonderful consistency.  Most of all and as always, ENJOY!

6 comments:

  1. As per usual, this looks and sounds delicious!

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  2. This looks great! I've used a few chimichurri recipes in the past, but they all had at least some oil in them. So I'm very happy to see this! I'm putting cilantro and parsley on my grocery list.

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  3. I hope you enjoy this recipe. I love it, and especially love it a few days later when all the flavors meld together. :)

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  4. Ooooh - I'm always looking for new sauce recipes - plus, my cilantro will last longer!

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