Radish Top & Herb Chimichurri
Chimichurri is a bright, vinegary, herb-packed sauce that originated in Argentina and is traditionally served with grilled beef. It’s a really versatile sauce and a close cousin to the Italian Salsa Verde of which I’m equally fond and is delicious on vegetables, grains, beans, eggs, tofu, etc.
In this version I used the fresh radish tops that came in my CSA recently to replace some of the more typically used herbs and put the tops to good use.
Yields about 1 cup
1 bunch radish tops/greens, well washed and dried
2/3 cup parsley leaves, packed
1/2 cup cilantro leaves and stems, packed
2 cloves garlic or 1 garlic scape or stalk of small green garlic
1/2 teaspoon ground cumin
1/4 teaspoon (or more) red pepper flakes
1/3 cup red wine vinegar (more to taste)
1/2 cup good olive oil
Sea salt
Finely chop all the herbs and radish tops and garlic by hand or process in a food processor. Add in the spices and vinegar and oil. Taste and adjust seasoning. It should be nice and vinegary with a bit of heat from the pepper and garlic. It should be fairly loose too so add oil if it’s too thick.
Serve with any grilled vegetables, hard-cooked eggs or over grains, beans, etc. …
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