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The Cursing Gourmet Tip of the Day:


Man, I wish I knew what the heck Chimichurri WAS 10 years ago (and that you could FREEZE it.) A lot fewer 1/2 bunches of parsley would have ended up in the garbage.

I buy dry spices majority of the time, but occasionally I will buy fresh parsley, cilantro, etc. The problem is that I never need a whole bunch, and usually forget about the unused half until it’s too late.

Enter Chimichurri! Besides parsley, the typical components are garlic, oil, oregano and white or red wine vinegar, all of which I typically have in my spice cabinet.

In the version pictured, I also included a shallot, red pepper flakes, salt, pepper, a couple splashes of lemon juice, and a couple dashes of cumin.


I don’t measure things, but here are some approximations for you (cut in half if you’re using up half a bunch of leftover parsley):

1  bunch parsley (Italian/flat-leaf is best)

6-8  cloves of garlic, depending on your taste

1/2 C  EVOO

1/4 C  red wine vinegar

1 T  oregano

1  shallot, chopped

1/2 t  crushed red pepper flakes

1/2 t  pepper

1/4-1/2 t  salt

A couple splashes of lemon juice

A couple dashes of cumin


You need a food processor to blend it all up, but the end result is FABULOUS on steaks, any grilled meat, really 😉

So do yourself a favor and don’t let that unused parsley go to waste!

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