Parsley Chimichurri

We may be sliding into fall, and 4th of July has become but a memory, but this condiment is great all year round. My mother, sister-in-law and I all make this a bit differently, but the outcome is same: a spicy, herby and garlicky side to jazz up any basic protein. I like adding oregano, my sister-in-law adds a bit more heat, and my mother makes the below. Once you have the basics, throw in whatever herbs you have on hand and have fun!


4th of July Parsley Chimichurri
 
6 cloves of garlic, chopped
2 bunches of flat leaf parsley, chopped
1 teaspoons salt
1 teaspoon of red pepper flakes
¾ cup olive oil
2 tablespoon lemon juice
 
Mix all ingredients together, let sit with thin layer of olive oil on top. Can be refrigerated for 3-4 days.
 
Serve with Roasted meats, fish or vegetables.
 
To make a salad dressing: Place 2 tablespoons Chimichurri, 1 tablespoon mayonnaise and 1 tablespoon white wine vinegar in a small bowl and whisk.