Chimichurri

From Gjelina
Good on eggplant and with artichokes and pasta

Chimichurri

1 bunch fresh cilantro, stemmed and chopped
1/2 bunch fresh flat-leaf parsley, stemmed and chopped
1 T. dried oregano
1 tsp. smoked paprika
1/2 shallot minced
1/2 cup olive oil
kosher salt
black pepper

1 T. red wine vinegar - add this just before serving

In a medium bowl, combine the cilantro, parsley, oregano, paprika, shallot and olive oil and stir. Let stand at room temp for 20 minutes.

Store in airtight container for up to 3 days. Bring to room temp, season with salt and pepper, and stir in vinegar just before serving.

Salsa Verde

Salsa Verde

Combine in a small bowl:
1/3 cup coarsely chopped herbs, including parsley, mint, basil, rosemary, lemon verbena
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a puree
1 tablespoon capers, rinsed, drained, and coarsely chopped
½ teaspoon salt
Fresh-ground black pepper to taste
½ cup olive oil