Extended Shelf Life for: Roots and Parsley
What I can offer however, is a recipe for Chimichurri - a sauce which I have dreamt about and considered for years, every time we receive an abundance of parsley, I think, hmmm, I should really try that recipe for Chimichurri sauce. Well folks, I finally have and let me tell you, totally worth it and honestly, should have been done a long time ago!
In a food processor, blender or your awesome multipurpose juicer combine 1 1/4 cups Italian Parsley, 1/4 cup Olive Oil, 2 Tbsp. Fresh Oregano or Basil, 2 Tbsp. Onion, 3-4 peeled Garlic Cloves, 2 Tbsp. Apple Cider Vinegar (or Red Wine Vinegar), and 1 Tbsp. Lemon Juice - pulse in food processor or blender, or run through juicer until you reach a nice, saucy consistency. Cover and chill a minimum of 2 hours before serving, should last up to 1 week or a little more if you 'daring'!