Presenter:  Kelly

Introduction:

In the summertime, I keep a large potted planter full of herbs parked on my deck, right outside the kitchen door.  It’s so nice to be able to open the door and add a fresh, flavorful final touch to all my dishes.  In the winter and spring though, growing my own herbs isn’t really an option.  I find that indoor herb gardens die rather quickly, but perhaps I just don’t have the green thumb for it. 

Since I love using fresh herbs in my cooking, buying them 9 months out of the year becomes the only option.  Herbs can be pricy though, and I find that they lose their freshness rather quickly.  Additionally, most recipes usually use such a small amount, that sadly my garbage disposal has probably eaten its fair share of herbs in our household. 

After buying cilantro and parsley for other recipes and not wanting to waste the rest, I came up with this quick concoction, which blends and freezes the herbs for later use.  It whips up in seconds in the blender.  Because it is thinned mostly with chicken broth, rather than oil, it is very light and a perfect finishing touch to many quick weeknight meals. 

Resources:

  • Blender
  • Ice cube trays (remember those)
  • Microplane for zesting
  • Ziploc freezer bag
  • Measuring spoons

Procurements:

  • 1 bunch parsley
  • 1 bunch cilantro
  • 1/4 of a large red onion, roughly chopped
  • 2 T. red wine vinegar
  • 1 T. olive oil
  • 1 t. salt
  • 1/2 t. black pepper
  • Zest and juice of 1 lime
  • 1 c. chicken broth

Operating Procedures:

Place herbs in the blender, stems and all.  Top with onion, vinegar, oil, salt, pepper, and lime zest and juice.  With blender on, add enough chicken broth to thin into a sauce (about 1 c. chicken broth).  Divide mixture into ice cube trays and freeze.  Once frozen, place cubes in a zip tight freezer bag. 

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Proposals:

Toss frozen flavor cubes into hot rice to add a great burst of flavor.  Use defrosted cubes as a finishing sauce by spooning over grilled steak and chicken  or mixed with fresh cut tomatoes for a quick fresh salsa.  These even make a great marinade.

Final Remarks: 

These cubes are great for adding fresh flavor to a quick weeknight meal.  Chimichurri is traditionally made with parsley and cilantro, but I imagine any remaining fresh herbs that you have on hand could be used for your own flavor combinations – parsley, sage, rosemary and thyme.  😉

Chimichurri Flavor Cubes
Parsley and cilantro blended into a flavorful sauce and frozen for later use.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 bunch parsley
  2. 1 bunch cilantro
  3. 1/4 of a large red onion, roughly chopped
  4. 2 T. red wine vinegar
  5. 1 T. olive oil
  6. 1 t. salt
  7. 1/2 t. black pepper
  8. Zest and juice of 1 lime
  9. 1 c. chicken broth
Instructions
  1. Place herbs in the blender, stems and all. Top with onion, vinegar, oil, salt, pepper, and lime zest and juice.
  2. With blender on, add enough chicken broth to thin into a sauce (about 1 c. chicken broth).
  3. Divide mixture into ice cube trays and freeze.
  4. Once frozen, place cubes in a zip tight freezer bag.
Five to Nine Creations http://www.fivetoninecreations.com/
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