Green Bean Chimichurri
Iain Bagwell
Instead of—or in addition to—a classic gravy, consider this bright, intensely flavorful South American sauce. We’ve adapted the recipe from one in Rich Table by Sarah and Evan Rich.
How to Make It
1
In a small bowl, combine finely chopped shallot with vinegar. Let sit at room temperature 30 minutes; strain. Reserve shallot and vinegar separately.
2
Whirl coarsely chopped shallot in a food processor with remaining ingredients (except green beans) to make a paste. Pour into a bowl.
3
Stir in vinegared shallots and beans. Season with salt and reserved vinegar to make sauce bright and balanced.
*Find this fruity-hot French chile powder at specialty grocery stores and online.
MAKE AHEAD: Through second step, up to 1 day.
Ingredients
¼ cup finely chopped shallot plus 3⁄4 cup coarsely chopped
¼ cup champagne vinegar
1 garlic clove
1 tsp espellete pepper* or 1⁄4 tsp. cayenne
3 loosely packed cups cilantro leaves and tender stems
2 loosely packed cups flat-leaf parsley leaves
1 cup extra-virgin olive oil
1 tsp kosher salt
5 oz trimmed green beans, thinly sliced crosswise
Directions
1
In a small bowl, combine finely chopped shallot with vinegar. Let sit at room temperature 30 minutes; strain. Reserve shallot and vinegar separately.
2
Whirl coarsely chopped shallot in a food processor with remaining ingredients (except green beans) to make a paste. Pour into a bowl.
3
Stir in vinegared shallots and beans. Season with salt and reserved vinegar to make sauce bright and balanced.
*Find this fruity-hot French chile powder at specialty grocery stores and online.
MAKE AHEAD: Through second step, up to 1 day.
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