I meant to bring home cilantro, but instead mistakenly got parsley. I was thinking dang, only thing we can use it for now is garnish like at Denny’s. Then Rusty reminded me about chimichurri sauce. Not sure it was as good as the last time I made it, but it worked well with the Krasdale instant stuffing, interestingly enough. Talk about turning lemons into lemonade.
My favorite for parsley: Aglio e Olio
There’s a zillion variations on this, but it’s essentially garlic sautéed in olive oil and red pepper flakes, then tossed in pasta with butter and (fresh, raw) chopped parsley. My favorite is to also add Parmesan cheese when tossing; curiously that weird, dried Kraft® stuff works/tastes the best, I think (very much a texture thing). Go figure? I also like a lot of parsley.
I’m sure many would consider this sort of a bland dish, depending on the amount of red pepper flakes (not too much) and garlic (lots) used. I find it to be a surprisingly fulfilling comfort food. Another fun addition is to toss in some chopped Roma tomato near the end of the sautée.
Dang, that sounds good. I’ll have to try this soon. I just got a good tip on an old neighborhood pasta store near me on the back streets.