Radish Greens Chimichurri

Greens Herbs

This chimichurri is a versatile sauce that is great over grilled meats but also adds a flavor punch when tossed with roasted veggies. My version is a zero-waste recipe that swaps out the parsley to make the most of in-season spicy radish greens, using their bite to complement the heat of jalapeno and the fresh cilantro.

By | July 16, 2018

Ingredients

SERVINGS: about 2 Cup(s)
  • 1 cup radish greens (from 1-2 bunches)
  • 1/2 cup cilantro
  • 1/2 cup olive oil
  • 3-4 cloves garlic
  • 1/4 cup red wine or sherry vinegar
  • 1 jalapeno
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • salt and pepper, to taste

Preparation

Combine all ingredients in a food processor and puree. (The mix should look like a pesto.) Season with salt and pepper to taste.

To use for grilled meats:

Divide the sauce in half, using one part to marinate meat such as steak or chicken overnight or at least 3 hours. Transfer the rest of the chimichurri to a sealed container and refrigerate.

Bring the reserved sauce to room temperature. Grill the marinated meat and spoon sauce over the meat to serve.

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Ingredients

SERVINGS: about 2 Cup(s)
  • 1 cup radish greens (from 1-2 bunches)
  • 1/2 cup cilantro
  • 1/2 cup olive oil
  • 3-4 cloves garlic
  • 1/4 cup red wine or sherry vinegar
  • 1 jalapeno
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • salt and pepper, to taste

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