I love parsley…but I will admit that I often find it difficult to use up an entire bunch. Inevitably there are a few leftover sprigs which look a bit sad & wilted. You certainly could toss these into the compost. Or you could make Classic Chimichurri Sauce, a tasty & vibrant toping that’ll spice up just about anything from veggies to meats to sandwiches to eggs! If you’ve never made chimichurri, you’re in for a treat. In less than 10 min you can enjoy this fresh & tangy sauce enjoyed in Argentina, Uruguay, Paraguay & Brazil. Give a try tonight!
Serves 4-6
Ingredients
- 1/3 c olive oil
- 2 T white wine vinegar
- 1 garlic clove, minced
- 1/2 t salt
- 1/4 t dried oregano
- 1/4 t red pepper flakes
- 1/4 t paprika
- 1/2 c parsley, finely chopped
In a small bowl, whisk together olive oil, vinegar, garlic, salt, oregano, red pepper flakes & paprika. Stir in the parsley.
Season to taste & serve as a sauce over roasted or grilled vegetables and/or meat of any kind.
Recipe adapted from Chimichurri Sauce Recipe – Love and Lemons.
For more sauce recipes, check out: