Parsley stems in chimichurri
There is a lot of weight in the parsley stems and it is therefore tempting to include them in the chimichurri.
I have also seen their use suggested on some sites.
What are the pros and cons?
Best Answer
Depending on how thick the stems are, they might get quite hard and taste "wooden". They also get more bitter the more you travel down the stem. So, don't be super picky when discarding stems, but don't be too generous either. I usually discard stems when they start to get somewhat rigid when you try to bend them.
Here's an article I quickly found on the subject matter.
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Why is my chimichurri sauce bitter?
Chimichurri sauce can taste bitter either because the parsley has a bitter taste and tainted the sauce, or because the oil was over-mixed. Because of the composition of oil, if you mix it at too high a speed, then the polyphenols break away from the fatty acids, resulting in a bitter taste in your chimichurri.Can curly parsley be used in chimichurri?
Both flat leaf and curly parsley work well. I've used both many times in the past. If flat leaf parsley is available and looks fresh I will go with that. But, if it's not available, or if it looks limp, then curly parsley it is.What is traditional chimichurri made of?
Traditional chimichurri sauce recipe made with parsley, oregano, garlic, onion, red pepper, vinegar and oil. Use to accompany empanadas and grilled meats.How do you keep chimichurri from separating?
You just put all of the stuff (well almost all) into the food processor, pulse it up and then while the processor is running you want to stream in the oil slowly. By streaming in the oil you're actually blending the oil into the mixture so when it rests, it doesn't break (separate).Fermented kale stems Chimichurri
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