MAKES ½ cup
I’ve yet to encounter a vegetable or grilled meat that wasn’t improved by a little drizzle of olive oil and herbs. These two sauces come from opposite sides of the planet but share one lovely characteristic: they make already good food even better. And they both provide a dose of healthy oils. It’s an international win-win.
INGREDIENTS
• juice of 2 lemons (about 1/4 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika (sweet, hot, or smoked)
• pinch ground cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/2 cup fresh cilantro leaves, minced (about 2 tablespoons)
• 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
DIRECTIONS
1. In a small bowl, whisk together the lemon juice, garlic, cumin, paprika, cayenne, and salt and pepper. Inhale and rejoice that you have a nose.
2. Gradually whisk in the oil, then stir in the fresh cilantro and parsley.
You know how you could do that?
Same directions, different ingredients.
CHIMICHURRI SAUCE
• 2 tablespoons red wine vinegar
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup extra-virgin olive oil
• 1 cup firmly packed fresh parsley leaves, minced (about 1/4 cup)
• 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
