The Parsley Forest.
Not just for garnish, either. A bunch of parsley is a godsend in the kitchen. Unlike finicky basil, it lasts a long time in the fridge or in a glass of water on the counter. Use the leaves roughly chopped in a salad with tomato and sunflower or pumpkin seeds plus plenty of lemon juice and olive oil (like a lazy person’s tabouleh) or puréed into a pesto with olive oil, salt, garlic and chopped pistachios or almonds for pasta or to spoon on top of fresh mozzarella.
My favourite way to use fresh parsley is in a bright, bold South American chimichurri sauce (for roasted or grilled fish, in sandwiches, on a burger
or steak or stirred into rice. ) Here’s my simple recipe:
You can do this by hand in a bowl, or in a food processor, which makes a smoother sauce.
Mix together 1/2 cup olive oil; 3 cloves garlic, crushed; 1 small shallot or onion, very finely chopped; 3 tablespoons red wine vinegar or apple cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon hot chili pepper flakes (or 1 small fresh chili, finely chopped); and 1/2 teaspoon dried oregano (not essential). Add 1 cup finely chopped parsley (or roughly chopped if using a food processor) and stir to combine. Add a little extra olive oil if it’s too thick and more salt and/or vinegar if you’d like. Let stand at least 15 minutes for the flavours to develop. A couple of hours is even better.
#cooking #kitchen #parsley #herbs #green - 12 seconds ago