Thanks to Tom, I was inspired to make my own chimichurri sauce! I had an abundance of parsley, a turkey breast and a crockpot. Magic happened.
Melissa and Laura joined us for dinner and appetizers (a cheese plate with spicy mustard and good pepperoni).
Here’s my recipe for the chimichurri from kitchendaily.com:
1 1/2 cups parsley, chopped
4 teaspoons olive oil
3 tablespoons white vinegar
1 garlic clove, minced
salt to taste
a little cayenne pepper
I put the turkey breast in the crockpot on a bed of sliced onions with two cups of chicken broth. Then I rubbed the chimichurri sauce on top of the turkey breast and cooked it for 3 1/2 hours on low.
Now let magic happen in your kitchen!