At the farm, we have two types of parsley, flat and curly. The flat parsley tends to have a stronger flavor than curly. Parsley pairs well with foods like tangy eggs, fish, lemon, lentils, rice, tomatoes, and most vegetables. Other spices it works well with are basil, chives, garlic, mint, oregano, rosemary, and tarragon. Keep fresh parsley in a plastic bag in the refrigerator for 4-5 days. (PSU herb pairing guide)
Cutting Instructions: Look at the base of the plant to find the thicker, older stems towards the outside of the plant. Snip of that stem, one at a time, at the base of the plant. Only take one or two sprigs from each plant. Do not cut the lighter, smaller growth in the middle of the plant. Do not grab the whole plant and chop.
Important note: We will be uploading on Facebook a general instructional video on how to properly cut some of our most popular herbs and flowers. Please never cut an entire plant down to the base. A good rule of thumb is if you are cutting off more then half the plant you are taking too much.
Chimichurri is well served on steak, chicken, salmon, shrimp, and veggies like potatoes and corn. It can also be used as a marinade.
- 1 1/2 cups well packed fresh parsley
- 1/2 cup well packed fresh cilantro
- 1/4 cup fresh oregano or 1 tsp dried
- 1/4 small red onion or one small shallot
- 3 garlic cloves
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- 1 tsp salt, or to taste
- 1/4 tsp red pepper flakes (optional, more or less to taste)
- 3/4 cup olive oil
By Hand: Finely chop parsley, cilantro, oregano, onion (should have 1/4 cup minced red onion) and garlic (1 Tbsp). Add to a mixing bowl along with all remaining ingredients. Stir to blend.
Food Processor Method: If using a food processor no need to pre-chop herbs and you’ll only need to roughly chop onion and garlic. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced. Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced (they should have some body and texture). Original Recipe