1largebunch of parsley, long stems cut off (about 1 cup when lightly packed)
1/4cupchopped red onion
1tbspchopped shallot(okay to omit if you do not have it)
1tbspchopped ginger
1/4tspsalt
1tbspplus 1 tsp fresh squeezed lime juice(this was the juice of 1/2 of a juicy lime)
1/4cupsesame oil
1tspwasabi paste
1/2tsprice vinegar(white vinegar is okay too)
garnish with sesame seeds and minced red onion
Instructions
Begin by chopping off the long stems of the parsley bunch, leaving a little stem and all of the leaves. Place in the bottom of a food processor.
Now add to the food processor the red onion, shallot, ginger, salt, lime juice, sesame oil, wasabi paste and vinegar. Blend until everything is uniformly chopped and a chimichurri forms.
Garnish with sesame seeds and a little minced red onion.
Note that when it is served raw, the wasabi flavor will be much stronger. This is why I recommend baking it with whatever you want to serve it with. See tips section for how to bake it with vegetables, chicken, steak and fish. Enjoy!
Notes
Tips To Cook With Vegetables, Chicken, Steak and Fish:
Vegetables: Choose a vegetable, toss it with the sauce and bake it at 400 degrees F until cooked through. See my 'asian chimichurri roasted asparagus' recipe for detailed instructions.
Chicken: Pan sear skin on chicken until the skin is crispy and bake it in the oven until 1/2 way done. Then remove from the oven, top with the chimichurri and finish baking until cooked through to 165 degrees.
Steak or Fish: Do the same process with steak or fish. Just note that the chimichurri has less of a strong wasabi flavor after you bake it. If you decide to cook the steak or fish first, then top it with the raw chimichurri, you might get some very strong wasabi notes.
Tips To Store Parsley Chimichurri:
You can refrigerate chimichurri in an air tight container for 2-3 weeks. Alternatively, you can freeze chimichurri for up to 3 months.