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.
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!
- 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
- 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.
- Transfer mixture to a bowl and pour olive oil over the top.
- 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.