What to do with?

What to do with the end of a bunch of parsley? Whazz it up in the food processor with an equal amount of arugula, garlic, lemon zest and lemon juice, olive oil, red pepper and salt and pepper.mprest, change..chimichurri! It’s a staple condiment in Latin America, and made fresh every time the cook. Every cook has their own recipe, so there’s no right or wrong way to make it! I served it on a garlic and lemon marinated  butterflied leg of lamb , grilled perfectly by the Hubs.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s