top of page


Chimichurri Sauce / Salad Dressing

Chimichurri is an uncooked versatile sauce used table a condiment and for grilled items such as roasted vegetables, squash and when slightly modified, makes a delicious salad dressing. Found originally in Argentinian and Uruguayan cuisines, it is widely used in most of Latin America countries.

½ Cup olive oil
½ Cup Red Wine Vinegar
3/4 Cup Chopped Curley or Flat Leafed Parsley (Herbs by Diane Recommended)
3-4 Cloves Garlic Crushed or Finely Chopped
¼ Cup Red Onion Finely Chopped (optional)
*1 Small Red Chilie approx. 1 TBS or Chili Flake Finely Chopped (adjust to desired spice level)
* Leave out Chilies for Salad Dressing
1 TSP Fresh Lemon Juice
1 TBS Dried Oregano (Herbs by Diane Recommended)
1 level TSP Coarse Sea or Himalayan Salt
Fresh Black Pepper to taste

Mix all; place in refrigerator for about an hour prior to serving. This provides an opportunity for all the ingredients to assimilate and get happy together.
Note: Keep refrigerated. Best to use within 2 days as acids in vinegar will deteriorate fresh parsley and it becomes unappealing.

Stinging Nettle Pesto (Serves 3-4)

Stinging nettle offers a variety of beneficial minerals, vitamins, amino acids, fatty acids, polyphenols and pigments. Many of these also act as antioxidants and make a power packed delicious pesto.

1 Stinging Nettle Bunch (Use ½ of Large Clamshell Size Herbs by Diane)
½ Cup olive oil
½ Cup Walnuts (Pistachio or Pine Nuts substitute)
4oz Parmigiano Cheese
3 Cloves Garlic
1 TSP Fresh Lemon Juice
4 Sun Dried Tomatoes soaked in a little warm water (adds a nice variation but can leave out if desired)
Salt & Pepper

Equipment: Food processor or good food chopper, measuring cup; spoons and large pot.

Prepare Stinging Nettle;
You must first blanch stinging nettle to remove the “stinging” aspect of the plant.
In a large pot place approximately 2 quarts of water to a soft boil and turn heat off.
Wearing gloves or using tongs, place Stinging nettle (½ of large clamshell) into pot and make sure all leaves 
are covered in water and blanch for approximately 1 minute.
Remove from water and immediately place in a bowl to cool in refrigerator for about 5 minutes.
Remove any large stems (small leaf stems are fine)
In a food processor layer walnut, cheese, stinging nettle and sun-dried tomatoes (if using) until all are used.
Pour lemon juice and olive oil over layers.
Process all ingredients until you achieve a well-mixed consistency.
Salt and pepper to taste.
Can serve over pasta, *pizza topping, rice or whatever you creatively like.
(*May want to use a little less olive oil if using for pizza topping
Store excess in refrigerator up to 5 days.

Cream of Rosemary Potato Soup

4 cups Russet potatoes cut in 12-inch dice
4 tablespoons butter
3/4 cup diced brown onion
1 crushed garlic clove
6 tablespoons all-purpose flour
3 1/2 cups water
3 tablespoons chicken base (sold in soup aisle near bouillon)
1 teaspoon kosher salt
1/2 teaspoon dried rosemary, or more to taste
1/3 teaspoon black pepper
1/4 teaspoon ground bay leaves
2/3 cup heavy cream
2/3 cup half-and-half
1 tablespoon chopped Italian parsley

Cook potatoes in boiling water until tender but not mushy. Drain potatoes and flash-cool in ice water. Set aside.
In a pot, melt the butter. Add diced onion and garlic clove, and saute 5 minutes. Stir in flour. Cook for 5 minutes more on medium heat, stirring often to prevent burning.
To the pot, add the cooked potatoes, water, chicken base, kosher salt, rosemary, pepper and ground bay leaves. Blend with a hand blender until smooth. Add the heavy cream and half-and-half. Bring soup to 200 degrees. Simmer for 10 minutes. Add parsley to the pot. Season to taste with salt and pepper.

Nutrition facts per serving: 335 calories, 21 g fat, 5 g protein, 32 g carbohydrates, 66 mg cholesterol, 981 mg sodium, 2 g dietary fiber.

bottom of page