Food, Fun, NYC

Parsley Chimichurri

What do you do when 1 bunch of parsley is WAY too bountiful?  Well its not a bad problem to have as in the middle of winter I am lucky to score a few sprigs for a premium price.  Well the classic chimichurri sauce solves my problem of a bland salad and simple addition to meats and veggies.  This recipe is from Simply Recipes with only one change.  I added the vinegar to the food processor to help break down the parsley mixture quicker.  

I ended up using the rest of the leftover parsley I had from yesterdays grain salad so I ended with more than a cup (I probably had a cup of stems alone to throw away).IMG_1193


  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves (I should have gone with 3)
  • 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 Tbsp red or white wine vinegar (I chose red)
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes


1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

All those parsley leaves blended down into a very small amount!IMG_1194


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