Since you only need a little parsley for the butter bean salad and it’s usually sold in big bunches, you’ll probably have a ton left over, which is perfect for chimichurri. Chimichurri is most often thought of as a sauce for steak, but it’s also great on chicken or fish, or just on bread.
I essentially combined this recipe and this recipe and used less oil. If you’ve got a food processor, this is a 10 minute or less recipe. You can also do this by hand if you’re more patient than I am.
- 1 bunch parsley, leaves only
- 6-8 cloves garlic
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Juice of 1 lemon (about 1/4 cup)
- 1 tablespoon red onion
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper (optional if you don’t like heat)
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt
Pulse parsley in food processor until roughly chopped (about 8-10 pulses). Add other ingredients, pulse 3-4 times to mix, then run food processor a few seconds until all ingredients are fully mixed and finely chopped. Chill overnight in refrigerator to allow flavors to meld.
As you can see, even with less oil than the original recipes called for, this it still plenty rich, but if you’re using it to dip bread in, I’d would thin it out with a little more oil than I’ve used here for flow.