If there is one thing you may have gotten a sense of by now, it’s that there aren’t many food I won’t put in my mouth.
Parsley is one of those elusive foods, mostly because I hate the way it is sprinkled over every pub dish, basically dried out to sawdust under the pass lights. As such, I steer away from recipes where it is used and can’t be switched out.
Enter the game changer, Monsieur Chimichurri. So what is it? It’s a delightful South American Elixir of life made using garlic, chilli, parsley, oregano (dried for some reason works better than fresh), salt, pepper, good quality olive oil and red wine vinegar. Literally, chop mix and leave to sit and it just gets better and better. We drizzle it over seared steak, we have used it as a marinade to roast chicken, ive even added it to Mac and Cheese to give is some zing. I have gone from never buying parsley, to buying it my the tree load as this sauce also freezes exceptionally well.
Yes it is spicy, but you can dial that down, I mean don’t, but you can. Yes it is punchy with garlic, but just eat it with someone who has to kiss you anyway. Seriously, try it and you tell me…
