Saturday, April 23, 2011

What to do with that leftover bunch of parsley?

How many times have you come across a recipe that calls for fresh parsley, for garnish? A lot. Parsley doesn't often change a lot in a recipe, but there are some recipes out there that have convinced me to buy that bunch of fresh parsley from the produce section. Inevitably I end up using a couple TB of it and then have an entire bunch of fresh parsley left, which doesn't last very long in the fridge. Along the same lines as the bunch of cilantro I had left a few weeks ago, I decided to try out a similar concept with my leftover parsley.

Chimichurri is a typical Argentinean marinade/condiment - usually served with grilled steak, another Argentinean speciality. The most important part of Chimichurri is using lots of fresh parsley, and since I had it on hand this recipe is a nod to this flavorful green sauce.

1 cup packed fresh parsley leaves
1 TB white wine vinegar
2 tsp minced garlic
2 stalks scallion, chopped
Ground fresh pepper and dash of salt
1 TB hot water
1/3 cup olive oil

Just like the cilantro pesto, this recipe only requires 2 steps: adding all ingredients (except oil) to a food processor and blending, then adding the oil gradually (through the hole on the top of your processor) and blending again! It will be a pretty thick sauce, which makes it good to just put right on top of grilled chicken or steak. It will also be a beautiful bright green color, which adds great color to any dish.
I used mine as a marinade for chicken breast, which also worked well. So get creative! Also, like I did with the cilantro pesto, you can freeze this sauce in an ice cube tray so that you can take out a little at a time to use for just a couple portions, rather than needing to buy fresh parsley every time you want a dish with this sauce.

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