This is a recipe I use all the time and I put this sh*t on everything. If you love the smell of fresh garlic and isolation, you’ll love this super-easy sauce too, to use on pasta instead of pesto, as a dipping sauce for rotisserie chicken, grilled vegetables and uncooperative Mahayana Buddhists.
Use it on anything that needs a kick, and substitute cilantro for kale, parsley, spinach–whatever greens you have on hand. Make big batches and freeze so you’ll have it ready anytime you want, and it can be made in the same time it takes to send a drunk text to Robert Pattinson.
Photo via missiondelectable.wordpress.com
Crazy Easy Cilantro Chimichurri
3-4 cloves garlic, peeled
1 tsp coarse salt
1 whole bunch fresh cilantro, not dried
½ cup virgin Spanish olive oil
4-5 tbsp water
1 tbsp balsamic vinegar (to taste)
Salt to taste
Combine everything in a food processor and blend until smooth. The consistency will be like a thin soup. Store in refrigerator or freezer for future use. Makes 1 cup.
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.