I have to admit I am a bit of a cilantro freak and then if you add something sour, then I’m in heaven. Red wine just makes me ZING! Anyway, back to cilantro. 🙂 I’m excited because I have an amazingly simple and clean recipe to share with you called paleo cilantro chimichurri.
This basic recipe was really a gift from a friend, Joseph, who was a head chef at Inn of the Seventh Ray in Topanga Canyon and then eventually moved out of state. I later met him at Sun power Cafe’, until one day he arrived at my door with his immense set of knives, skills and his awesome presence. What a guy!
Joseph went through years of physical training to achieve Shaolin Warrior Monk. To watch him stand, to watch him prepare to chef a meal was like watching a movie in pure art form. What a beautiful person who exuded strength, that gave him a protective shield of “don’t mess with me”, yet he was as sweet as my daily visiting hummingbirds. His confidence was overwhelming and admirable.
Joseph touched our hearts. He shared his beliefs and respect for others, his ways of life, all from the eyes of a Spirit who is out there enjoying life and always looking for adventure. His love of food was and is infectious. He is a Master Chef with untouchable skills and care for the health and the wellbeing of man’s body, mind and soul.
Joseph moved on to his next adventure and I know one day he will come knocking on our door again with some new news to share and again, it will be a totally entertaining experience.
This is only one of a few basic yet delicious recipes I would not allow him to leave without sharing with me, to make over and over again. Let me know what you think!
We miss you Joseph – come back anytime!Print
This is one of those simple yet rewarding recipes which I learned along the way, which I can alter, add to and serve with a variety of dishes such as beef, chicken, veggies, you name it!
- 3/4 bunch cilantro
- 3/4 bunch flat leaf parsley
- 11 basil leaves
- 1/4 medium red onion, roughly chopped
- 1 large garlic clove
- 1 teaspoon honey
- Juice of 2 lemons
- Salt and pepper to taste
- 1 1/2 tablespoons red wine vinegar
- 1/4 cup olive oil
- Chop your cilantro, parsley, basil and garlic into pieces.
- Place all ingredients into your mixer.
- Blend until pretty well blended but not at all puréed.
- I leave mine with substance, and texture.
- Place in a beautiful bowl to serve with any protein or vegetable dish.