one good use for lots of parsley
Chimichurri Recipe
INGREDIENTS
- 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 3-4 garlic cloves
- 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 Tbsp red or white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
METHOD
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
Serves 4.
and some recipe suggestions which we tried and tested
with grilled shrimp- very spicy, quick and easy to make
Can be served with green salads, baguette or pasta
with pasta and meatballs with roast aubergines -spicing up tomato & meatballs sauce
