A few weeks ago, I had a bunch of parsley that was starting to wilt.
And I’ve been making it on repeat ever since.
It includes olive oil, lemon juice, finely diced shallots, minced herbs, salt and pepper.
And don’t forget to taste and adjust along the way until you find something utterly delicious.
The sauce I make is almost like a pared-down version of an easy chimichurri sauce recipe.
But one of the reasons I love this sauce so much is because it’s incredibly customizable.
Don’t have shallots?
Try using sliced scallions, finely chopped onions or minced garlic instead.
Sometimes I’ll even make a big batch so it’s ready to use throughout the week.
It works just as well as a salad dressing as it does on roasted vegetables or grilled chicken.
I can’t wait to try it next over ourChimichurri Noodle Bowls.
For more budget- and beginner-friendly cooking tips and recipes, check outThrifty.
