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Chimichurri

I never know what to do with the bags of parsley we get in the harvest (what does everyone else do?!). So when this recipe popped up in my RSS feed I was over the moon. It is an absolutely delicious addition to your dinner plate, making a tasty sauce for rice/noodle bowls or an accompaniment for burgers, etc etc. I'm sure it would be very nice with barbeque meats too.


vegetarian, vegan, dairy free, gluten free

Ingredients

2 cups parsley
2 tablespoons fresh oregano
4-5 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon salt
pinch red chili flakes
1/2 cup extra virgin olive oil

Directions

  1. Put all the ingredients in a food processer and pulse until blended.
  2. Taste and adjust salt/lemon/chili as desired.
This can be served straight away, kept in the fridge for a few days, or frozen for a magic addition to a meal at a later date.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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