Kitchen, Life and my Garden

Chimichurri Inspired Sauce

Parsley has to be one of the most delicious and abundant herbs in a spring kitchen garden.

This morning I had no idea I’d be harvesting a large amount of parsley, or potatoes etc. A story you’ll find on my Instagram post 

I decided that with most ingredients to hand, both in the garden and pantry, a Chimichurri inspired sauce was what I would make. The fresh parsley taste at this time of year is unbeatable, and this sauce features it beautifully.

The chimichurri sauce I make uses the food processor to speed things up. I’m not Armenian, and I don’t pretend that this is anywhere near the expertise of the traditional recipe. However I am constantly looking for world cuisine inspiration, and the fresh ingredients this sauce uses from the garden is delicious. I keep the finished sauce in the fridge for about a week, and use it in a number of things.

Uses

My Chimichurri Inspired Sauce can be used as a marinade, folded through a green linguini and nut pasta, as a flavourful ingredient in a pizza base sauce, or savoury yoghurt, dips and cheeses. I’m sure you’ll think of other uses too.

Substitutions

The recipes I make are always based on what I have ‘to hand’. Fresh food moves directly from garden to kitchen to table where possible, in my home. So substitutions become necessary sometimes.

A traditional Chimichurri would use wine vinegar, however I use concentrated lime juice from my tree, stored in my fridge. Whereas fresh garlic is preferred for this recipe, I used dried garlic granules. You could use minced garlic or garlic paste if you have it. I used curly parsley, whereas flat parsley is traditionally used. I don’t like coriander, so I used all parsley. If you’re interested in traditional chimichurri just do an internet search using those key words.

Garden to Table

The opening pic shows all the fresh ingredients I used from my garden, which you’ll find in the recipe below. To this I added 2 tsp dried garlic granules, 1/3cup concentrated lime juice, 2/3cup extra virgin olive oil, a pinch of sea salt and a pinch of brown sugar (optional).

What I enjoy about this fridge-fixer recipe is, it involves no cooking and can be used as an ingredient in vegetarian, vegan or meat dishes.

I like to let my Chimichurri sauce ‘cure’ its flavours for a day or so before using. But you might need it in a hurry. It works either way.

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Chimichurri Inspired Sauce

Makes: Approximately 1.5 cups or 1 large Jar

Ingredients

100 gram parsley  (flat or curly)

15 gram spring onion/shallots

2 small sprigs oregano

2 very small chilli, seeds removed

2 teaspoons dried garlic granules

2/3 cup extra virgin olive oil

1/3 cup fresh lime juice

Pinch sea salt

Pinch brown sugar (optional)

Method

  1. Roughly chop spring onions, parsley, oregano, chilli.
  2. Measure the olive oil and lime juice into the same measuring jug, for ease of use later
  3. Put half the greens, chilli and garlic into the food processor, add half the lime juice & oil
  4. Process on high till smooth.
  5. Add the rest of the ingredients and process till smooth
  6. Put your sauce into clean sterilised jars and store in the fridge
  7. Use the sauce within a week

I hope you enjoy having another idea to use up your beautiful homegrown or gifted, parsley supplies.

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Disclaimer… Please do your own research for your own needs and context. The author assumes no responsibility for any outcomes of anyone using this well researched and documented blog post. Enjoy making your chimichurri inspired sauce.

 

 

Kitchen, Life and my Garden

Bay Leaf Drying Time

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I noticed masses of new season growth on my mature, very attractive and fragrant bay tree this afternoon.

I’m so glad I planted this tree ‘all those years ago’.

I’ve trained the tree into a standardised form in the middle of one of my annual garden beds.

The tree is an evergreen constant in this bed, along with the rosemary bush.

It gives structure and purpose while the rest of the bed morphs annually around it.

When the bay tree starts to look like a shaggy pom pom on a stick, I know it’s bay leaf drying time!

The strong dry winds today make perfect conditions for this.

The wind is drying off the humidity in the air, and this starts to desiccate the leaves once removed from the tree.

Thankfully the dust (from the dust storm these winds are part of) was not that bad where I live, today.

I’ll dry my bay leaves indoors naturally over a few weeks.

Since my drying equipment is taken up with so many other tasks such as flower and lavender drying, at present, I will be drying the bay leaves very simply-in paper bags.

I’ve decided bay leaves and bay leaf powder will be my mission this season.

I’m imagining the many uses and projects these leaves will have–culinary powders/leaves, immune-boosting teas, fragrant sprays, bug repellant sachets…the list goes on.

After all these years I still get a thrill from this side of gardening.

When you actually use what you grow,  it multiplies the already exponential benefits of gardening.💕🌸

P.S If you’d like to see my daily garden updates visit and follow me on VintageTrish  Instagram

 

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