Parsley time!  Another herb that is hard to use in bulk.  But this easy chimichurri uses the entire bunch in one go.  And extras can be stored in the fridge for a while.  Chimichurri is great over meat, particularly beef or pork.  And it’s flavorful enough to cover up the fact that maybe, just maybe, you overcooked the steak a little bit.  This was one New York strip steak that I grilled and sliced thin.  I divided the meat between my husband and myself and served it along side a healthy serving of squash fries.  The chimichurri is flavorful enough to make up for the reduced portion of meat.  Like Michelann, we’re trying to reduce our meat consumption.  Not only is it a way to save money, but it’s a way to easily make our diets a little healthier.

This recipe calls for 1 c parsley and 1 c cilantro.  It’s not cilantro season, so I used two cups (or the entire bunch) of parsley.  I’ve made it both ways and it’s delicious no matter what.  Use what you have available!

1 c parsley leaves

1 c cilantro

2 cloves garlic

2 T white vinegar

1/3 c olive oil

dash cayenne pepper

salt and pepper to taste

Add the parsley, cilantro, garlic, and vinegar to a food processor.  Process until the herbs are finely chopped.  With the processor running, slowly drizzle in the oil.  You can adjust the oil amount based on desired consistency.  Add the cayenne, salt, and pepper.