Chimichurri

Chimichurri

Chimichurri
From Michelle Bernstein via Food & Wine

One definition for insanity is doing the same thing over and over and expecting a different result.  Perhaps this applies to our decision to plant parsley, an herb we both categorically don’t like, over an over, year after year.  Every year it flourishes, takes over the planter, starts to shade the herbs we actually like, and causes us to lament its existence.  An existence that was entirely our fault in the first place.  Eventually it yellows and goes to seed, since in the course of the entire summer we’ll deign to clip maybe 3 tablespoons off of it for garnish, only to have it ruin whatever dish we put it on.  So naturally we planted it again this year.

Parsley Call Out

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


There it is, trying to edge out our chives for every last drop of sunlight.

In an effort to dodge the insanity label, I vowed to find a use for it this year.  I racked my brain (and the internet) for recipes that use up a LOT of parsley.  Finally, it hit me: chimichurri!  Parsley, when soaked in oil and vinegar and escorted by a cadre of garlic, is suddenly the opposite of repulsive.  And best of all, it can be frozen, just like pesto, for use all throughout the year.  Tada!  Insanely awesome maybe, but certainly not insane!

Ingredients

  • 1/4 cup fresh parsley, coarsely chopped
  • 3 Tbsp red wine vinegar
  • 4 large garlic cloves (2.5 Tbsp), coarsely chopped
  • 2 Tbsp fresh oregano leaves
  • 2 tsp crushed red pepper
  • salt, to taste
  • pepper, to taste
  • 1/2 cup olive oil

Preparation

  1. In a food processor, combine parsley, red wine vinegar, garlic, oregano and red pepper.  Pulse until smooth and evenly chopped.  Taste and season with salt and pepper.
  2. Transfer mixture to a bowl and pour olive oil over the top.
  3. Allow to stand at least 20 minutes before using, or store in the refrigerator or freezer.  Allow to come to room temperature before using.

Note: For freezing, I made a 6x batch (yeah, I wasn’t kidding about how much parsley we have).  After step one, I divided the mixture across eight snack sized Ziplock  bags and froze them flat.  On each  bag I noted that once thawed, I should add 6 tablespoons of oil to the mixture and allow it to come to room temperature before serving.

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2 Responses to Chimichurri

  1. Doreen Dodero says:

    Well, since I already have in the freezer pesto made from an abundance of basil, and red pepper puree, I will add parsley to the mix too. My dishes will continue to have wonderful flavor well into the fall. Right now I’m using parsley for my summer potato salad.

    • Lola says:

      mana kau tau best? Kau pernah rasa banyakkkk lelaki ke? Janda kawin 2-3 kali ni la kisah sedih. Nak lupa kisah lalu… terpaksa beranikan diri ambil risiko lagi…. nak kena mengadap sesetengah orang mulut macam kau lagi…..Kau ingat seronok ke perempuan kawin 2-3 kali ni?yg like kau tu puio&8230;##8230;.adooyan…H&t debate. What do you think? 10  1

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