Thursday, May 12, 2011


I am not a fan of too much parsley. It's a bit too harsh if used in the amount needed say for tabbouleh or couscous salad. I generally use it sparingly fresh and raw. I only use it in any quantity if it's going to be cooked as in a stock or as an herb in a braised dish. Chimichurri is the exception.

Chimichurri is an Argentinian sauce that makes me think of parsley pesto. I used it as a sauce for pizza with a little cheese and it was killer.

Here is a link to the recipe I used for guidance.


1 cup fresh parsley
4 garlic cloves
1 teaspoon or so Italian herb blend (I use this in place of oregano)
1/2 cup olive oil
2 tablespoons vinegar
salt, pepper and red pepper flakes to taste

Finely chop the parsley and garlic. Place in a bowl. Add dried herbs, oil, vinegar, salt, pepper and pepper flakes.

Below is the spread of various pizzas that pizza night, one of which (behind the jar of Lorne Green's italian dressing) was my chimichurri pizza. Yum! (Note Harold McGee method of holding the pizzas on a rack and cutting with scissors to maintain crust crispness.)

Next I will try it with pasta.


1 comment:

  1. Too funny... I just did the same thing but with flank steak... Mine was a little different though.