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
- slice stems off of parsley and chop parsley coarsely
- juice the lemon into a food processor and add half the parsley and half the olive oil
- blend until semi-smooth then add the rest of the parsley and olive oil
- continue blending until the parsley bits are about the size of the red chili flakes
- add red chilli flakes, pepper and salt and pulse briefly
- this is great as a marinade or dipping sauce for fish, chicken or tempeh
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