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ashes & diamonds wine prime rib

Garden Herb Chimichurri

Prep time 5 min

Cook time 45 min

Serves 6-8 people

Parsley fresh from the garden gives this chimichurri a vibrant kick. 

Suggested Pairing: Ashes & Diamonds 2015 Cabernet Franc No. 2

Rich olive oil and smoky cumin beg for a wine to highlight these characteristics, not overpower them. The subtle boldness and aromatic finesse of the wine are a spot on pairing for the chimichurri. 

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Ingredients

  • 4 cups Italian parsley, leaves and stems

  • 1 1/2 cups olive oil

  • 3 tbsp sherry vinegar

  • 3 tbsp cumin

  • 1/2 tbsp Kosher salt

  • 1/2 tsp red chili flakes

  • 1 tsp honey (optional)

  • 2 small cloves of garlic

  • 1 shallot

Step 1

Very roughly chop or cut the parsley with scissors to fit better in the food processor.

Step 2

Slowly add olive oil while paying attention to the consistency. Use more or less olive oil depending on how tightly packed your parsley was. It should resemble thick green salsa at this point.

Step 3

Add in the remaining ingredients and season according to taste:

  • If too spicy or bitter, add slightly more honey.
  • If too acidic, add slightly more olive oil.
  • If too oily, add more sherry vinegar.
  • If not spicy enough, add more chili flakes or cumin.

Step 4

Let sit for at least 1 hour at room temperature or in the refrigerator before serving to allow the onion and garlic to mellow.

Enjoy with a slice of herb-crusted prime rib and your favorite WineSalon pairing!

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