Maybe it’s because I have access to about 15 different produce and farmers markets in my little corner of NYC. Maybe it’s because my intensions are often better than my eating habits. Regardless, I end up with a, sad, wilted, and unappetizing.
Rather than waste these abandoned lettuces littering my crisper drawer, I went in search of a recipe that I could hide them in — and I found one! The Chimichurri recipe found in Gwyneth Paltrow and Julia Turshen’s book, It’s All Good, which calls for Italian parsley and cilantro.
I know, I know, not all greens are alike. But I am one of those lucky humans who tastes soap when I eat cilantro, so I’ve been substituting it with arugula for years. Why not just replace the parsley with the sad looking red chard or kale or spinach that I have around to keep the arugula company?
And while I was at it, I upped the amount of garlic, and threw in red pepper flake instead of fresh jalepeno. It’s easier to control the heat level my way – Ok, fine, it’s just easier.
But the real magic happened the first time I took this from my mini chopper into my Ninja blender. With just a few pulses, the greens, garlic, EVOO, and vinegar flew past something that resembles a pesto, into something that I can only describe as an aioli.
This is the most amazing condiment I have ever used. It has just enough fat to be used like a mayonnaise or mustard on a sandwich (I’m partial to a heavy shmear on a grilled chicken sandwich). I’ve used it on my salmon cakes, in place of ketchup, and found a whole new level of amazing to one of my favorite foods.
And the best part? In each bite there is a hearty punch of healthy greens. So unlike when I want to slather a my grilled chicken sandwich in mayo, a heavy shmear of my Chimi-Aioli is a guilt-free power punch of flavor.
I love a win-win, and trust me, this spread is a winner!!
In case you can’t read my handwriting in that photo…
- 2 packed cups arugula (or whatever salad greens you have on hand)
- 3 gloves of garlic
- 1 tsp – 1 Tbs red pepper flakes (start on the low end, kick up your spice as needed)
- 1/2 cup EVOO (extra virgin olive oil)
- 3 Tbs vinegar (your choice – I’ve used red wine, apple cider, white wine — all good)
- 1/2 tsp ground cumin
- 2 tsp coarse sea salt OR 1 tsp kosher salt
|Day 5 of NaBloPoMo… I barely made it!|
5 thoughts on “In a Whiz – Chimichurri into Aioli – It’s All Good”
The only greens iam eating now are spinach and cilantro. Have to try your recipe 🙂
Thanks for the recipe.
I always up the garlic in everything too…helps me make friends.
Reblogged this on Serendipity Indigo and commented:
Need a little something to spice up your favorite dishes? Try this!