This recipe is great for using up other herbs you don’t know what to do with like parsley, mint, or basil, stems included. Tender herbs like cilantro carry quite a bit of flavor in their stems but these often get tossed as people aren’t sure what to do with them. Definitely include in here! This recipe is a general guideline for chimichurri, I find it works best to play with what I have on hand. Try subbing in fresh pepper, red onion, or lemon and cut down on the vinegar (just don’t tell me.) Taste as you mix and get ready to drizzle this herb scraps chimichurri on just about everything–like this use-it-up roasted buddha bowl!
Pro tip – for getting your cilantro bundle to last a little longer in the fridge–wash the entire bunch thoroughly when you get it home and stick upright in a container of water, like fresh flowers.
What all can we slather this on? Let us know! #closedloopcooking
Closed Loop Cooking