Does anyone else buy an entire head of cilantro so you can pull 1 – 3 sprigs off to garnish something? Then think to yourself, I’ll figure out what to do with the rest, I’m vigilant! Every. Single. Time. Without fail. Well no more folx! No longer shall you painfully watch as that cilantro bundle withers and turns into a mushy green slime in your fridge. Because now we’ve got an awesome, use-it-up herb scraps chimichurri that is perfect for that excess cilantro or just about any other leftover herbs you have. It is incredibly flavorful, a little spicy, acidic (this gal LOVES vinegar) and perfect to top off roasted veggies, pasta, as a marinade, maybe a spoonful by itself… you get the idea.
This recipe is great for using up other herbs you don’t know what to do with like parsley, mint, or basil, stems included. Tender herbs like cilantro carry quite a bit of flavor in their stems but these often get tossed as people aren’t sure what to do with them. Definitely include in here! This recipe is a general guideline for chimichurri, I find it works best to play with what I have on hand. Try subbing in fresh pepper, red onion, or lemon and cut down on the vinegar (just don’t tell me.) Taste as you mix and get ready to drizzle this herb scraps chimichurri on just about everything–like this use-it-up roasted buddha bowl!
Pro trip for getting your cilantro bundle to last a little longer in the fridge–wash the entire bunch thoroughly when you get it home and stick upright in a container of water, like fresh flowers.
A delicious, use-it-up herb scraps chimichurri that goes well on just about anything! You finally have a use for all of that extra cilantro.
- 1.5 cups approx finely chopped cilantro or 1 bundle, stems included (or similar herbs like parsley, mint, basil / try mixing and matching)
- 1/2 medium shallot
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 tbsp salt, more to taste if needed
- 1 tbsp red chili pepper flakes
Wash and separate out any brown / wilted pieces of your herb. Finely chop (stems included) and drop into large bowl.
Finely chop shallot and garlic and add to herbs. Add the red wine vinegar, olive oil, salt, and chili flakes. Mix well.
Pour mixture into an airtight container and let chill for 1 - 2 hours before serving. (Optional.) Enjoy on just about anything! This will keep in the fridge for about 1 - 1.5 weeks or up to 3 months in the freezer. Try freezing in a covered ice cube tray!
What all can we slather this on? Let us know! #closedloopcooking
Closed Loop Cooking