As you may have noticed, there is a distinct lack of sweet things on this site. I really wish that weren't so, but I honestly harbor no love for such things. One thing I am quiet fond of, however, is parsley. Its not as bright as basil, its much meaner than sage, and not as versatile as rosemary, but that's okay. Parsley is this bitter baseline, this constant companion, always there to fix a dish feels not quite right. Every so often I like to take some time and appreciate parsley not as a seasoning or companion to another ingredient, but as the center of a dish. This isn't for everyone, as most things are, but if you have any affinity for parsley this is about as parsley as it gets before you become that weird guy in class just eating the stuff straight. Wierdo.
1 punch parsley
3 European shallots (or 1 american)
1 small red pepper (or a half teaspoonful of pepper flakes)
2 tablespoons of capers
1 tablespoon lemon juice
Olive oil (I don't know why I specify olive anymore, but I'm going to stop. This is your last warning, from here on out, unless I specify, when I say "oil" I mean "freshest extra virgin olive oil you can reasonably afford")
Sea salt
Pepper
Roughly chop the parsley, pepper, and shallots, mix in a bowl with all the other ingredients, adding oil until the desired texture is reached. Serve over toasted bread. That's it, and its delicious and simple and yes I know this is super short and a cop-out but shut up I'm getting drinks in Sacramento with an old friend tonight at the Pour House and I want to get this done so I can go.
1 punch parsley
3 European shallots (or 1 american)
1 small red pepper (or a half teaspoonful of pepper flakes)
2 tablespoons of capers
1 tablespoon lemon juice
Olive oil (I don't know why I specify olive anymore, but I'm going to stop. This is your last warning, from here on out, unless I specify, when I say "oil" I mean "freshest extra virgin olive oil you can reasonably afford")
Sea salt
Pepper
Roughly chop the parsley, pepper, and shallots, mix in a bowl with all the other ingredients, adding oil until the desired texture is reached. Serve over toasted bread. That's it, and its delicious and simple and yes I know this is super short and a cop-out but shut up I'm getting drinks in Sacramento with an old friend tonight at the Pour House and I want to get this done so I can go.
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