This version of fresh, snappy green beans brightens up the dependable standby. Chimichurri is the signature marinade and sauce used on Argentinean steaks and one of those condiments you taste and wonder what else you can slather i1 on. Parsley and cilantro mingle with garlic and some heat from jalapefio and pucker up with a kiss from lime juice and vinegar. A quick whir of the vibrant herbs in the blender and a bean dunk in a steam bath makes this a fast weeknight dinner side.
- 1 cup loosely packed fresh parsley leaves
- 1 cup loosely packed Fresh cilantro leaves
- 1 small jalapefio pepper, seeds and veins removed, coarsely chopped
- 1 clove garlic
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon plus 1/2 teaspoon kosher salt
- Finely grated zest and juice of 1 lime (2 tablespoons juice) (see Tip)
- 2 teaspoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cups water
- 1 1/2 pounds green beans, stem ends trimmed
Combine the parsley, cilantro, jalapefio, garlic, cumin seeds, 1/2 teaspoon of the salt, the lime zest and juice, vinegar, and olive oil in a blender. Process until a textured sauce forms, stopping 2 or 3 times to scrape down the sides of the blender and to give the mixture a stir with a wooden spoon to help the blending along. Set aside. (The chimichurri can be made ahead and refrigerated in an airtight container for up to 5 days. If you make the chimichurri in advance and refrigerate, bring it to room temperature before adding to the hot beans.)
Fill a large deep skillet with the water; add the remaining 1/2 teaspoon of salt to the skillet, cover with a lid, and bring the water to a boil over high heat. Add the beans, cover the skillet, and lower the heat to medium. Let the beans simmer and steam for about 8 minutes, until they are tender with the slightest bite. Drain the water from the beans and transfer them to a serving bowl. Scrape the chimichurri over the beans and toss them to coat evenly with the sauce. Serve immediately.
tip: If you're making green beans for a smaller crowd (say two or three), cook fewer beans but make the same amount of chimichurri.
This recipe yields nearly 1 cup. Use leftovers as a sauce for beef, pork, chicken, turkey, or fish; mix into tuna salad; toss with cooked pasta or add to potato salad; use as salsa with chips or quesadillas.
tip: Juiciness of limes varies greatly, so if the lime you're using doesn't quite yield 2 tablespoons of juice, supplement with juice from an additional lime or make up the difference with water. The chimichurri sauce will be difficult to blend without enough liquid.
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Source: Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal by Tara Mataraza Desmond
Submitted By: b smith
Chimichurri Green Beans