Yep TWO parsley recipes in a row, I guess you could say I am a big fan of parsley. In my opinion, seriously undervalued. But maybe more recipes like this one and that could change…….
Parsley is one of those ingredients I have a fondness for. I even have a category/label for parsley. You can find a few recipes there, and now this one will be added.
Chimichurri sauce is delicious and more than a sauce for grilled meats, although it shines in that role. It is a condiment that knows only the boundaries of your own taste buds.
It is delicious over grilled meats, but it also is a colorful marinade before the grilling takes place.
For other uses beside grilling meats, you can stir some into sour cream for a delicious creamy sauce for fish, vegetables and to decorate a taco or two. It would make a zesty salad dressing, simply stir some into yogurt or mix it half and half with your favorite vinaigrette.
And now lets make Chimichurri.
Chimichurri
adapted from tasting spoons
make about 1 1/4 cups
3 cloves garlic
1/2 jalapano pepper – use a spoon to remove the ribs and seeds, not your hands…..
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil
Combine the garlic, jalapeno and onion in a food processor, pulse about 6 times, scrapping the sides of the processor bowl once. Add remaining ingredients through salt and process until mixture is chopped. Add oil and continue processing until mixture is beginning to become smooth, but still has some texture.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
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