Oh my, Kale Chimichurri, where have you been all my life?
Wikipedia describes Chimichurri as "an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green and red varieties."
In addition to serving with meat this vibrant punchy sauce, not dissimilar to a Mexican salsa, it is a great vegan sauce for cooked beans or salad potatoes.
This Kale Chimichurri is based upon www.dishingupthedirt.com recipe for Pork & White Beans with Kale Chimichurri recipe. I have made my Feijoada (Brazilian Pork & Bean Stew) following a different recipe, but made Kale Chimichurri from this recipe (with cooked kale, and less olive oil).
200g cooked kale (keep some of the cooking water)
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
1 large garlic clove, peeled
1/2 tsp hot chilli flakes
1/2 tsp salt
1/2 tsp ground pepper
6 tbsp extra virgin olive oil
1 large garlic clove, peeled
1/2 tsp hot chilli flakes
1/2 tsp salt
1/2 tsp ground pepper
Put everything into a mini food processor or liquidiser.
Add a couple of tablespoons of cooled cooking water and liquidise to a pesto like consistency, adding a little more cooking water if required.
Serve with Feijoada, grilled meat, beans, or potatoes.
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