[header] How to make chimichurri [title] Destem and mince the fresh parsley. [step] Remove the parsley leaves from the stems. Place the leaves on a cutting board and mince them with a chef's knife.
[header] How to make chimichurri [title] Destem and mince the fresh parsley. [step] Remove the parsley leaves from the stems. Place the leaves on a cutting board and mince them with a chef's knife.
Place 2 cups of tightly packed parsley in a bowl and set to the side. [substeps] This will leave you larger pieces of parsley. Set the blanched chimichurri stems aside and let them sit until they are dry to the touch. [substeps] After you peel the fresh chimichurri, remove the leaves. Slice about 1/16 of an inch thick. You should now have 1 large portion of chimichurri. If you don't have a chef's knife, you can use a glass jar instead. Next, put the olives, garlic cloves, and the coriander in the jar.