Try this recipe for chimichurri sauce
This recipe for chimichurri sauce comes from East Bay-based cookbook author Amanda Haas in her new cookbook “Homemade Simple” and is featured in a number of other recipes throughout the book. (Courtesy Kathleen Schiffer)
Green, flavorful and a simple way to liven up a meal, chimichurri is a great recipe to elevate home cooking, according to cookbook author Amanda Haas.
This chimichurri recipe, a favorite in her family, calls for parsley, cilantro, garlic, mustard, lemon, capers, pepper, and sweetener. It’s healthy and goes well with grilled skirt steak or cauliflower, and it can be used to add flavor to everyday meals like sandwiches or breakfast shakes, too.
“I was thrilled that my kids would literally drink this sauce from a jug, if I let them,” Haas writes. “Now I’ve been making so much of it for so long that everyone has started calling it ‘Haas sauce.’
Makes 1¼ cups
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon Dijon mustard
3 garlic cloves
2 cups fresh flat-leaf parsley leaves, loosely packed
2 cups fresh coriander leaves, loosely packed
3/4 cup extra virgin olive oil
2 tablespoons capers, washed
Kosher salt and freshly ground black pepper
1 teaspoon honey or agave nectar (optional)
In a food processor or blender, combine lemon juice, mustard, and garlic. Pulse a few times to break up the garlic. Add parsley and coriander and stir until evenly chopped. Use a rubber spatula to scrape down the sides of the bowl.
Add olive oil and stir until a thick sauce forms. For a thinner sauce, add one or two tablespoons of water. Fold in capers.
Taste and add salt, a little ground pepper and honey to taste.
To store: Refrigerate in an airtight container for up to 1 week.
— Courtesy of Amanda Haas, “Homemade Simple: Easy Dishes for a Busy Life” (Cameron + Company, $29)