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| what's a girl to do with leftover parsley? |
THIS afternoon, a good friend of mine who's moving to Chicago at the end of the month joined me for lunch. After she'd gone, I'd noticed that I suddenly had an overabundance of parsley in the kitchen. What to make with it? I thought of making a (parsley) pesto... but David pointed out that I'd need pine nuts. (I was trying to rid my kitchen of ingredients, not induce more.) I searched for pesto recipes online, sans pine nuts. What I eventually landed upon was a handful of recipes for chimichurri. From the multiple windows open on my desktop, I copied this recipe from Epicurious.com.
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| chimichurri sauce |
IT wasn't until I'd combined all the necessary ingredients... that I'd realized I'd written down the wrong recipe. The chimichurri I'd really wanted to make was this one--using three tablespoons of capers (about the amount I have leftover in my fridge from when I'd made sauce gribiche). But as Julia Child wisely put it: Cooking is one failure after another, and that's how you finally learn. I'll be sure to write down the correct recipe next time.
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| who's claiming the leftovers? I don't know how long chimichurri keeps for... |
HOWEVER, no real harm was done--just that the recipe I used wasn't the recipe that I was truly excited about trying... But I will say that this recipe is extremely quick and easy to follow!
Chimichurri Sauce
Makes about 1 cup
This garlicky sauce from Argentina is great spooned over beef or chicken
1 cup (packed) fresh Italian parsley
½ cup olive oil
⅓ cup red wine vinegar
¼ cup (packed) fresh cilantro
2 garlic cloves, peeled
¾ teaspoon dried crushed red pepper
½ teaspoon ground cumin
½ teaspoon salt
Purée all ingredients in food processor. Transfer to bowl. (Can be made two hours ahead; cover and let stand at room temperature.)
Instead of the Italian parsley combined with cilantro, I just used 1¼ cups of the curly parsley I'd bought earlier this afternoon. I also used sea salt since one recipe I came across (for pesto) recommended using "mineral rich sea salt." It's usually what I prefer.
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