Ingredients
2 tablespoons rice wine vinegar
1½ teaspoons mirin
2 tablespoons fresh lime juice
1” x 1” piece fresh ginger, peeled and crushed through a garlic press with juices
½ tablespoon Dijon mustard
1 small garlic clove, mashed
1 tablespoon hot water
½ cup parsley, finely chopped
¾ cup high quality extra-virgin olive oil
Sea salt and fresh ground pepper to taste
Preparation
In a blender, purée the vinegar, mirin, lime juice, ginger (with its juice), Dijon mustard and garlic. Process until smooth. Add the hot water. With the blender running, slowly add the olive oil in a steady stream until the chimichurri is smooth and thick. Season with salt and pepper, and stir in the chopped parsley. Remove to a non-reactive container. Cover and refrigerate until ready to use.
Adapted from recipe by Donna Zotter; adaptation by Sandra Di Capua
Photo by Mark Tafoya
