About the “recipe”: This was a big hit at a Saturday Pairing, with many requests for the recipe…so here it is. As usual, our cooking is based on an approach, without exact quantities; adjustments are made along the way. Chimichurri can be very acidic…this version attempts “balance”. Nevertheless, it has strong flavors and should be “paired” with other food. For example, in this pairing the saltiness of the pecorino adds zip and creaminess to the verdant greenness of the Chimichurri. Other possible uses for the Chimichurri are as toppings for grilled chicken, salmon or steak. The ingredients listed below makes lots of extra….reducing quantities by one-half will still serve 6-8.
Pairing: This paired beautifully with a red Zinfandel (Optima, from Dry Creek), juicy and full with spicy notes. The power and spice of the wine matched well with the strong flavors of the Chimichurri toasts, which were nicely balanced by the Pecorino.
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 30 sprigs of fresh flat leaf parsley
- Leaves from 10 sprigs of fresh oregano
- 4 cloves of garlic
- 3 chipolte peppers (from a can of chipoltes in adobo sauce)
- ¾ tsp kosher salt
- ½ tsp black pepper
- 2 cups shredded Pecorino (about 8 ounces)
- Combine all but the last two ingredients in a food processor to a pesto-like thickness. Taste and adjust as you see fit….that’s how easy it is to make the Chimichurri.
- The rest is for preparing the toasts:
- Split the baguette in half lengthwise twice, and cross-wise to make pieces the size you want
- Toast in toaster (or regular) oven until just turning brown.
- Top the toast with the Perorino and toast until it begins to melt
Serve toasts with Chimichurri on the side for spooning on.
Ray Schaefer 9/25/16