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RECIPE: Spring Scape and Delfino Chimmi
Description
Chimichurri is a good, go-to green herb sauce, made in a blender when herbs are plentiful. It’s the preferred sauce for steak in Argentina where it originated, but it works equally well with grilled swordfish along with other fish and chicken dishes. It’s similar to Mediterranean salsa verdes — vibrant green sauces commonly made with olive oil, parsley, basil, capers, anchovy, garlic, onion, and vinegar or lemon juice. So experiment! Here is a spring scape and delfino chimichurri from Beetlebung Farm on Martha’s Vineyard. See the notes for a classic recipe.
Ingredients
Units
Scale
- 1 dash red wine vinegar
- 1 bunch scallions or spring onions, thinly sliced
- 1 bunch garlic scapes, grilled and thinly sliced
- 2 bunches Delfino cilantro, chopped
- 2 bunches flat leaf cilantro, chopped
- 4 cups olive oil
- 1 Tbsp Cobenaro chili flakes
- 4 limes, zested
- Salt to taste
- Black pepper to taste
Instructions
Notes
- You can prep this ahead, but blend just before using to preserve the nice green hue.
- Check out Catherine Walthers’ Classic Chimichurri.
