Summer weather puts me in the mood for fresh salsas, herbs and anything that has lime and cilantro. Besides cilantro and rosemary, parsley is one of my favorites herbs. The smell of parsley brings back vivid memories of my time in Greece during my Honeymoon. Parsley is often thought as for just for garnish, but it’s for more than just looks! Sprinkling finely chopped parsley does make a dish pop, but this herb, reminiscent sometimes of freshly cut grass, is more than just a finishing touch! When used as part of a dish it adds color, flavor and a punch of nutrition.
I’m obsessed with meal planning and grocery shopping lists. It saves me time and money. Two very important things… especially when you shop with an almost two year old. This week I wanted to celebrate the warm weather with easy grilling recipes and decided on Chicken with Chimichurri sauce to kick off the grilling season. I paired it with a Spicy Pineapple Salad that my mom used to make frequently when I was growing up.
Family activities, like cooking/grilling, is one of the things that makes warm weather so enjoyable. A meal that takes me back to Greece and reminds me of my mom and the house I grew up in Mexico is priceless. The chimuchirri sauce was so good I used it as a dressing with my second serving of leftover spinach!
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 1 shallot, chopped
- 1-2 serrano peppers, chopped
- 6 roasted garlic cloves
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3/4 tsp crushed red pepper
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black peppe
- Make roasted garlic in advance. It takes about 40 minutes.
- Add the parsley, cilantro, shallot, serrano, garlic, crushed red pepper, salt and pepper to a food processor. Pulse for 5-10 seconds to combine.
- While the the food processor is still running, slowly add the vinegar and then the olive oil until blended. Set aside.
I served the chimichurri sauce over grilled chicken tights. Sorry, no recipe for that. Unfortunately I know nothing about grilling. My husband is a grill master, so he was in charge of cooking the chicken. Before firing up the grill I seasoned the thighs with salt and pepper.