Fresh parsley pulses with garlic, red onion, red wine vinegar, and oregano in the food processor, olive oil streaming in just until the chimichurri comes together while still keeping some rustic texture.
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Roughly chop parsley and transfer to food processor.
Add garlic, onion, vinegar, lemon juice, and oregano to food processor with parsley and pulse to combine.
Add olive oil through feed tube and continue to process for 30 seconds or until sauce is blended, but still retains some texture. Season to taste.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
