Chimichurri, perhaps the famous Argentinian sauce, is definitely our favorite use for parsely. In a country that is obsessed with grilling, everyone has their own version of chimichurri. Some people prefer no red pepper, lime instead of lemon, more vinegar, less vinegar. Of the versions we made, this is the combination that has worked out the best for us, though of course any chimichurri recipe is designed for tweaking.
Adapted from Chimichurri Recipe | Leite’s Culinaria
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup fresh flat-leaf (Italian) parsley – no stems
6 cloves garlic
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
Juice of one large lemon
Combine all ingredients and pulse in food processor – simple as that.