Parsley Chimichurri

In our CSA we sometimes get large bundles of herbs and I always get excited and think that I’ll create a recipe specifically around those greens. But sometimes (often) they get pushed to the wayside and I get distracted by other more exciting things. Like cauliflower. Or pomegranates. Then they get sad and start to wilt and I haphazardly try to figure out a use for them before they’re gone. I was pretty happy with how this creation came out. Parsley has such a strong, unique flavor. It pairs well with a lot of different proteins. We had this with out breakfast hash and then I used it again later that day to marinate some tempeh for dinner. It would be great with chicken, steak or fish also.

  • 1 bunch parsley
  • 1 lemon (juice)
  • 3 tsp ground pepper
  • 3 tbsp olive oil
  • salt to taste
  • red chili flakes
  1. slice stems off of parsley and chop parsley coarsely
  2. juice the lemon into a food processor and add half the parsley and half the olive oil
  3. blend until semi-smooth then add the rest of the parsley and olive oil
  4. continue blending until the parsley bits are about the size of the red chili flakes
  5. add red chilli flakes, pepper and salt and pulse briefly
  6. this is great as a marinade or dipping sauce for fish, chicken or tempeh


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