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.
- 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.