Parsley: Lemon Pesto & Chimichurri

Parsley Two Delightful Recipes: Lemon Pesto & Chimichurri
Another great herb to harvest before freezing temperatures set in. Parsley is sooo much more than a garnish! Here are two quick and easy recipes you will love. El Chimichurri is traditional Argentine spread. This variation comes from my Argentine friend's recipe. Parsley Lemon Pesto is adapted from the Food Republic. Serving suggestions: Serve over hot or cold pasta with some cherry tomatoes, simply cooked fish or seafood salad.
  • Parsley Lemon Pesto:
  • ½ bunch parsley, either flat-leaf or curly
  • ½ garlic clove, peeled
  • ⅕ cup stale bread crumbs
  • 1⅔ tablespoons lemon juice
  • ⅔ cup olive oil
  • 1 level teaspoon finely grated lemon zest
  • a pinch of salt
  • black pepper (optional)
  • Chimichurri:
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ cup washed and finely chopped parsley
  • 3-4 cloves garlic , finely chopped or minced
  • Optional: Red chilies-dried or fresh , finely chopped (about 1 tablespoon)
  • 1 teaspoon dried oregano
  • 1 bay laurel leaf
  • 1 teaspoon coarse salt
  • pepper , to taste
  1. Parsley Lemon Pesto:
  2. Blend ingredients in food processor, until a paste has formed. Alternatively, finely chop the parsley and garlic and mix in a bowl with the rest of the ingredients. Adjust the seasoning as necessary.
  3. Use immediately or, to store, pour into a sterile jar and top with a little olive oil to seal. This way it will keep for up to 3 weeks in the fridge.
  4. Chimichurri:
  5. Blend dry ingredients then add vinegar and blend. Slowly add olive oil and blend. Let sit for two hours or up 24 hours in the refrigerator before using. Use as a condiment to grilled meats, grilled eggplant, sausage(chorizo), and soups.


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