Chimichurri Sauce for Grilled Steak, Chicken, Fish or Vegetables
From From Asparagus to Zucchini

1/3 cup water
1/3 cup olive oil
3 Tbs. white wine vinegar
½ tsp. red pepper flakes
1 cup chopped parsley
3 Tbs. chopped cilantro
2 Tbs. minced garlic
1 tsp. chopped fresh oregano

Combine all ingredients and let stand for at least 1 hour.  The flavors really bloom as they sit.  Serve over grilled steak, chicken, fish or vegetables.  Makes about 1 cup.


Garlic Parsley Pesto with Pasta
From From Asparagus to Zucchini

1 cup low-fat cottage cheese or part-skim ricotta
5 Tbs. grated Parmesan cheese
½ cup boiling water
½ cup loosely packed fresh parsley
½ cup fresh basil
2 large cloves garlic
Salt and coarse pepper to taste
3 cups tender-cooked pasta

Have cheeses at room temperature.  Blend with remaining ingredients (except pasta) until smooth in blender or food processor.  Toss with pasta.  This is also good on baked potatoes, cooked rice, or steamed vegetables.  Makes 3 servings.

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