I'm going to start a new thread with this and hope I get some more
ideas on how to use it.

On Fri, 06 May 2011 23:23:19 -0700, sf > wrote:

>On Fri, 06 May 2011 21:48:07 -0400, Jim Elbrecht >
>wrote:
>
>> Parsley-- I just got into chimichurri, so I'm planting a bunch of
>> parsley, too, this year.
>
>Although I like it, I've never dived into the chimichurri pool....
>probably because we eat so little steak anymore.

We still love our red meat-- but I tend to substitute it anywhere I
might have used pesto-- including just dipping it with taco chips.
We toss pasta in it- dip pierogies in it. A family favorite is Shrimp
and Chicken Chimichurri with black beans.

>However, I
>discovered recently that chimichurri varies with the cook - so what is
>your recipe, Jim?

And mine varies with how the cook feels that day-- but I start out
looking at this recipe to get me started;
Chimichurri
1 cup (packed) fresh parsley
2 T fresh oregano [2 tsp dry]
1/2 cup olive oil
1/3 cup red wine vinegar [I usually sub a bit of lemon or lime juice
for some, if not all, of that]
4 garlic cloves, peeled [I leave that at 4-- but usually use 6-8. If
I changed it to 6-8, I'd start using 10-12 & some people would think
it was too much]
1/4 teaspoon dried crushed red pepper
1 teaspoon salt

Puree all ingredients in processor. Transfer to bowl.
Cover and let stand at room temperature. Will keep 2 days in
refrigerator- serve at room temp.
xxxxxx

Jim