Parsley Cilantro Marinade and Dipping Sauce

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Parsley Cilantro Marinade and Dipping Sauce

We’re breaking away from our current Hawaii programming to bring you the latest Grow Your Own post direct from our summer garden. This marinade is mixed up like a pesto and flavored somewhat like a chimichurri without the extra liquid. Last week I grabbed some fresh parsley and cilantro as well as a few snips of oregano from our outdoor garden, tossed in some fresh garlic, olive oil, and a little water, then let the food processor do the work. We used it as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.

Parsley and cilantro, fresh from the garden

Grow Your Own logo, seeds, greenThis is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. The event now happens twice a month, and I am hosting this round. The deadline for entries is tomorrow July 15, so you still have time to join in. Check out the Grow Your Own page for instructions and send me your entry!

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Shrimp and Garlic Tapa Thai Chicken Coconut Curry Thai Grilled Chicken with Cilantro Dipping Sauce

Equipment

food processor

Ingredients

1 cup (40 grams) packed fresh parsley leaves
1 cup (40 grams) packed fresh cilantro
2 or 3 stems of fresh oregano, leaves stripped
3 cloves fresh garlic, peeled and crushed
3 tablespoons extra virgin olive oil
2 tablespoons water or fresh lemon juice

Preparation

1. In the bowl of the food processor, add the parsley, cilantro, garlic, and olive oil. Process for about 20 to 30 seconds, then drizzle in the water or lemon juice. Process for about 15 seconds more.

2. MARINADE: Rub the marinade over the surface of chicken, fish, or shrimp. Reserve some sauce for dipping when served, and place meat in a plastic bag. Keep refrigerated. Leave the fish or shrimp for about 30 minutes or so, and the chicken for several hours or overnight.

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. Victoria says

    This looks really tasty! I make this type of thing all the time when I have extra herbs. I freeze it then break off pieces and toss them into all sorts of dishes. So convenient.

  2. says

    Oh… chimichurri is great on barbecues! This is good now that you are hosting twice a month, even though I think I initially will join just once a month. This gives us the chance to get good recipes twice!

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