Each night during our annual beach vacation, one family subset takes a turn cooking dinner. Last night was my turn. I had a great meal planned: marinated, grilled London Broil with chimichurri, grilled corn on the cob, roasted rosemary potatoes and a few other things.
I ran out to the beach grocery store yesterday morning for all the ingredients. There was no corn on the cob. I knew there was a farmers market nearby, but I really didn’t want to make two stops. (BEACH TIME WAS A WASTIN’.) So, I grabbed yellow squash to grill instead. There was no balsamic vinegar on the shelves for the meat marinade. No problem. A little red wine vinegar substituted just fine, but when it came time to get the ingredients for the chimichurri, I discovered, much to my dismay, there was no parsley and no oregano.
What to do?
I grabbed a bag of baby spinach and a container of basil. It would have to work.
I didn’t have a food processor, so I combined it all in the blender.
We ate it on the London Broil, but during dinner, we discussed other ways to use the tangy, green sauce during the week. Who knows? It might show up at the crab feast tonight.
8 oz baby spinach
1/2 cup basil leaves
6 large garlic cloves
1 cup extra virgin olive oil
Juice from one large lemon
Salt and pepper, to taste
Combine all ingredients except olive oil in a food processor (or blender). Stream in olive oil as everything else is processing. Let stand for several hours for flavors to meld. Serve at room temperature.
Nutritional Information: Calories Per Serving: 114, Calories from Fat: 114, Fat: 13 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 11 mg, Carbohydrates: 1 g, Protein: 1 g