I devour any veggies with this homemade vinaigrette on it. It's essentially how I would make chimichurri and you can't screw it up. Dump, dump, process, taste.
It keeps quite well in the refrigerator for a couple weeks and the parsley, unlike basil, won't lose its fresh green color!
In a small food processor, combine:
1/4 cup olive oil
Teaspoon of capers (if you have 'em)
Teaspoon of sundried tomatoes in oil (if you have 'em)
2 tablespoons of balsamic vinegar
1 average size clove of garlic
1/2 cup loosely packed, washed parsley (stems mostly removed)
Pulse in food processor until the pieces won't get any smaller.
Delish!!!
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