If you're a newbie in the kitchen you may want to follow recipes for flat leaf parsley pesto and/or chimichurri. Get an idea of what something is supposed to taste like, then experiment. I needed a use for a bunch of flat leaf parsley that I bought for some soup, but only used a bit of it. I googled recipes and concocted something between pesto--we all know what that is-- and chimichurri, a Argentinian condiment.
I mentioned it to clients in class and they told me I really need to start posting recipes. But remember, I seldom measure. I make it up as I go along. With that in mind, here's a rough estimate of what I came up with. Play with it to your liking.
1 bunch of flat leaf parsley
handfull of walnuts
handfull of almonds (raw)
4-5 garlic cloves (this is seriously garlicky. Let's just say, I wouldn't make it for your new Match.com date.)
1/3 cup oil (I used safflower, but olive would work)
big pinch of jalapeno pepper flakes
1 tsp or chili powder
1 T apple cider vinegar
2 T nutritional yeast
sea salt to taste
black pepper to taste
- Wash parsley and shake off excess water.
- Trim off the stems so you have just the leafy top (I just hack it with a knife, but if you feel you need to pull the individual leaves off, knock yourself out.)
- Put the parley + nuts + garlic in a food processor with blade and chop away.
- Pour in the oil as it spins.
- Stop and add the spices and then blend again.
- Taste it. See if it needs something else.
Add parmesan cheese if you want. The nutrtional yeast makes it vegan and it's damn tasty!
Its good on pasta, as a sandwich spread, as a marinade for grilled chicken or fish, on burritos. It's just so good! Who knew I liked flat leaf parsley!?
P.S. I promise I'll start making notes+taking measurements of my concoctions. ;-)