Monday, 16 May 2016

Wild Leek Chimichurri

Chimichurri, if there is anyone left who is not familiar with it, is a sauce from Argentina, generally served with their famously excellent beef. It's basically a very garlicky, herby vinaigrette. Today the "garlic" comes from wild leeks (or ramps, for Americans) but you can also use shallot greens, green garlic, garlic scapes, or, er, garlic as they come into season. Also later in the season, you can replace some or all of the parsley with cilantro.

Don't just use it with beef. Lamb chops, pork roast, chicken breast, pink or white fish, even cheese dishes or crispy saut├ęd slices of tofu would all like to be served with a little chimichurri. I whisked the leftovers into mayonnaise and used it as a salad dressing. Yum!

4 servings
15 minutes prep time

Broiled Steak with Chimichurri

4 or 5 wild leeks, roots trimmed
a handful of parsley (equal to wild leeks)
1/4 cup sunflower seed oil
1/4 cup apple cider vinegar
1/2 teaspoon salt
freshly ground black pepper to taste

Wash and trim the wild leeks (ramps), discarding the roots and any tough or damaged bits. Chop roughly and put in a food processor with the rest of the ingredients. (Wash yer parsley, and remove tough stems/damaged bits ditto). Process, until the mixture has reached a texture that appeals to you. Put it into a serving dish and put it on the table... yes, that's right: we're done here.


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