Great way to use leftover parsley! I used this chimichurri as a marinade for chicken. It is also a condiment, can be added to a basic salad vinegarette for a dressing, or can be used for cooking fish or roasted vegetables. It is versatile!
Ingredients:
1 large bunch of fresh flat leaf parsley (I left on about 1/3 of the stem)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil (I only used about 2/3 of a cup)
Instructions:
Chop up the parsley a bit. This will make processing easier.
Add parsley and garlic to food processor and hit the pulse button a few times to mince.
Add remaining DRY ingredients and pulse some more.
Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly.
If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.
Note: Not all large bunches of parsley are equal so you may have to adjust the liquids a bit. I left out a few tablespoons of oil. You can also add an extra bit of vinegar for more tang!
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