I first tried this fabulous Argentinian sauce many years ago in an Argentinian restaurant in Los Angeles. Mind blowing how this simple green sauce could make such a huge difference. Originally Argentinian but now known world wide chimichurri is not only for grilled meat but also good on roasted meat and vegetables, fish, bruschetta and even on cheese. Many non-authentic versions of this condiment can also be found. Versions which include fresh cilantro…and cumin…and lime or lemon juice. Most likely very delicious, but not considered authentic. And do not use a blender, also not considered authentic. Chimichurri has been a huge hit this summer amongst friends and family. 😉
prep time 10 min
- 1/2 cup extra virgin olive oil
- 2-3 Tbls red wine vinegar
- 2-3 garlic cloves, minced
- 1/2 cup finely chopped flat leaf parsley
- 2 small red chilies or chill flakes or peperoncino (to your taste)
- 1 teaspoon dried oregano
- 1 level teaspoon coarse salt
- black pepper to taste
Mix everything in a small bowl or jar. Taste and adjust to your liking. Ready to use right away but naturally tastes better after a couple of hours when the flavours have deepened. You can baste your grilled meat with chimichurri or spoon it over your meat. Excellent with any kind of grilled or barbecued meat, sausages and chorizo as well as on grilled or roasted veggies, bruschetta or even with some hard cheese.
Hearing “pesto,” most people tend to think of basil pesto (Pesto alla Genovese). Pesto Rosso (literally, “Red Pesto”) is a Sicilian variation that starts with sun-dried tomatoes. It has a rich red hue and a deep, sweet, tangy flavor. Like all pestos, sun-dried tomato pesto recipes also vary by region and cook. The sauce typically calls for almonds instead of the pine nuts used in basil pesto. Some cooks add basil, while others complement the tomatoes with other herbs, like rosemary. Serve this hearty, unique sauce with pasta or as a delicious spread with bread or crackers.
prep time 10 min
- 200g dry-packed or oil-packed sun-dried tomatoes
- 100g unsalted almonds
- 120 ml extra virgin olive oil
- 80g grated Parmesan cheese
- handful of fresh basil leaves
- 2 garlic cloves
- coarse salt to taste
1. Roast the almonds in a pan without oil for a few minutes.
2. Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped. Stop the food processor and scrape the sides of the bowl once or twice. You can also use a hand blender.
3. Store, covered, in the refrigerator, for 5-7 days.
4. Serve tossed with pasta, spread onto crostini or crusty bread, or with your favorite meats and seafood. If refrigerated and not heating for a recipe, let the pesto rosso return to room temperature before serving. When refrigerating, cover the pesto with oil. Pesto rosso also freezes well.
I make pesto every August from the basil from my “plantation” in my backyard.
You should actually use a marble mortar and a wooden pestle but I admit that I use a hand blender.
- 150g basil
- 2 cloves of garlic
- 60 g grated parmesan
- 30 g grated pecorino
- a pinch of coarse salt
- 1-2 tablespoons pine nuts
- 100 g extra virgin olive oil
Crush garlic, salt and basil leaves and “hack” until a green juice starts running – this with the mortar. With the blender I add the ingredients in the same order but don’t wait for the juice to run. Add the pine nuts and the cheese and at the end pour the oil slowly. Taste and adjust salt.
I like mine creamy and not too garlicky.
You can put the pesto in a glass jar and keep in the fridge for a couple of weeks. Wait until the pesto has settled and then add some oil if needed. The pesto has to be covered with oil.
Another method is to put the pesto in small plastic cups or in the ice cube tray and freeze it which is what I do nowadays. EDITED it is best not to put the cheese if freezing the pesto but to add it when you use the pesto.