September - Kale & Cilantro Chimichurri

 
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Ingredients:

  • 2 densely packed cups of kale (thick center stems removed)

  • 1 densely packed cup of cilantro (stems included)

  • 1/2 cup Nuts (I had raw cashews & salted sunflower seeds on hand so used 1/4 cup each of those)

  • 2 cloves Garlic

  • juice of 2 limes & zest of 1

  • 1/2 tsp crushed red pepper flakes

  • 2/3 cup extra virgin olive oil

  • 1 cup + 1 tbsp white vinegar

  • 2 tbsp mexican crema or sour cream

  • 1 tsp good flake salt

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Method:

  • Simply measure all the ingredients into your blender or food processor and mix on high until everything is mixed into a smooth and creamy sauce.

  • If it is too thick you can slowly add a bit of water into it until you reach your desired consistency.

  • I find when the sauce sits in the fridge for a few hours the flavors really meld together nicely and at that point is when I give another taste and see if I want to adjust any of its seasoning.

Note: I personally leave the master batch of sauce on the thick side. Then when I use throughout the week in various dishes I can dilute smaller amounts of the sauce down when it calls for it (like for a dressing) or use the thicker version when its called for (like as a marinade).


 
Sides, Snacksmichelle bourquefast, quick, Cilantro, Cucumber1 Comment