Chimichurri Sauce MAKES ABOUT 11⁄4 CUPS
No matter where I am, the bright, herbaceous flavor of chimichurri sauce instantly reminds me of long summer evenings cooking and eating outdoors. Originally from Argentina, chimichurri was traditionally made with parsley, olive oil, garlic and vinegar and served with grilled meats, but these days, you can find it made with many different herb and vinegar combinations. Its tangy flavor is truly a revelation and successfully livens up anything you put it on—simple grilled tofu and grilled veggies—or as a sauce for beans and grains. Chimichurri can be made by blending all the ingredients in a food processor, but I like the rustic texture of the sauce when everything is chopped by hand; it also means you can prepare it outdoors by the grill in summer. 3⁄4 3⁄4 1⁄4 1 4 3⁄4 1⁄2 1⁄4 3⁄4 3⁄4
cup chopped cilantro cup chopped flat-leaf parsley cup chopped mint leaves tablespoon chopped oregano garlic cloves, minced teaspoon ground cumin teaspoon red chili flakes cup red wine vinegar teaspoon sea salt, plus more to taste cup mild extra virgin olive oil
1. In a medium bowl, combine all chopped herbs, garlic, cumin and chili flakes. Add red wine vinegar and salt, then whisk in olive oil. Season to taste and serve, or store in a jar in the fridge for a few days. Bring up to room temperature before serving. ■
GAZPACHO WITH HEIRLOOM TOMATOES
summer 2016 real food 5