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Evergreen Chimichurri

July 13, 2020Cole Whitney
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Pacojetsodium bisulfite

Tossing out chimicchuri because it turned brown is such a terrible waste. This recipe creates a sauce that stays green for days. The secret? Sodium bisulfite for color preservation and pureeing with a Pacojet. The patented heatless blade system ensures that the color and taste of your chimicchuri is unaltered from start to serve.

Ingredients

  • 115g (4 oz) Cilantro, Stems Removed
  • 115g (4 oz) Parsley, Stems Removed
  • 6 Whole Garlic Cloves
  • 2 Limes, Juiced
  • 1 Small Shallot, Peeled and Quartered
  • ½ Fresno pepper, Stem and Seeds Removed
  • 30g (2 tbsp) Red wine vinegar
  • 15g (1 tbsp) Salt
  • 30g (2 tbsp) Olive Oil
  • 0.4g Sodium Bisulfite

Equipment

  • PacoJet

Timing

Active Time: 15 Minutes

Total Time: 4 Hours

Yield

1 Pint

  • Prepare Beaker

    Place the Cilantro, parsley, garlic, lime juice, shallot, fresno pepper, red wine vinegar, salt, olive oil, and sodium bisulfite into a Pacojet beaker.

  • Pacotize

    Place the beaker into the Pacojet and blend for a full cycle.

    Scrape down the sides and cover.

  • Freeze & Pacotize Again, Serve

    Place the pacojet beaker in the freeze and freeze solid. About 10 hours.

    Once frozen place the beaker into a Pacojet and churn for one more cycle.

    Thaw and serve over steak.

Summary
recipe image
Recipe Name
Evergreen Chimichurri
Author Name
Modernist Pantry
Published On
2020-07-13
Preparation Time
0H15M
Total Time
4H0M

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Comments (2)

David Thomas

December 22, 2020 7:22 am

Hi are you saying in 1. to pacotize without freezing or are you saying use the coupe set ?

Reply
Janie Wang

December 27, 2020 2:20 pm

Pacotize once, freeze, then pacotize again.

Reply

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