This is a classic chimichurri, just another regional answer to natural condiments full of flavor.
Barbecue sauce or anything with that umami flavor is generally a crowd pleaser, however I truly enjoy making herb packed concoctions that can change your pork chop, potato and or farro game and leave my diners feeling fantastic.
Gremolata, pesto, gormeh sabzi are all dishes or condiments that call for a bounty of green flat leaf herbs: nature's medicine. Chumichurri is simple yet powerful: cilantro, flat leaf parsley, garlic, lemon juice and lemon zest, pomegranate red wine vinegar, salt, pepper and cumin are all brought together with sharp extra virgin olive oil. Yum!
I learned this potato trick from my Uncle and prefer to do it with beautiful red potatoes. Bring halved red potatoes to a boil in cold water and cook until tender. Drain and drizzle with a good quality olive oil. Lay the potatoes cut side up on a flat sheet tray and place under a broiler for ten minutes until blistered, brown and beautiful. Toss with, or place dollops of fresh and flavorful chimichurri sauce and you are sure to have a side dish that will be remembered by all.
1 bunch Flat Leaf Parsley
1 bunch Cilantro
3 each Garlic Cloves
Zest +Juice of 1 lemon
1/3 cup Pomegranate Red Wine Vinegar
1 tsp Sea Salt
1/2 tsp Black Pepper
1/4 tsp Ground Cumin
1/2 cup Extra Virgin Olive Oil
2 each Scallions
1/2 tsp Crushed Red Pepper Flake
1. Wash and spin dry herbs. Pick leaves from parsley and cilantro, discard stems.
2. Mince whites of scallions and rough chop greens steams.
3. Place all above ingredients in a food processor. Pulse until smooth.
Adjust seasoning to taste.
4. Allow mixture to sit at room temperature for 30 minutes to an hour where flavors will merry.
Serve with blistered red potatoes, grilled pork chops, grilled zucchini, swordfish and the like.