Cosmic Rhino

I can’t believe that until a few months ago, I rarely ate parsley and certainly did not use it to cook at all. But after I got a bundle in my weekly veggie delivery, I started looking up ways to use it. Hands down, one of the best options is a chimichurri sauce.

There a million different varieties. Try a different vinegar, add some basil or oregano, squeeze some lemon juice to give it more zing. And, you really can tailor this to your taste as well.

Here’s a recent one I tried which is great.

Ingredients:

• 1 1/2 cup packed fresh flat leaf (Italian) parsley
• 1/2 cup extra virgin olive oil
• 2 cloves fresh garlic, minced
• 1/3 cup red wine vinegar
• Dash of cayenne
• Pinch of dried red chili pepper (or more if you some heat)
• salt and freshly ground pepper to taste

Throw into blender and pulse into well blended. Put on meats, sandwiches, slice baguette…it’s all good.

I also am a big fan of the various chimichurri options on Food and Wine like this variation I tried this week.

Just try it. You won’t be sad. I promise.