There is a lot of weight in the parsley stems and it is therefore tempting to include them in the chimichurri.

I have also seen their use suggested on some sites.

What are the pros and cons?

1 Answer 1


Depending on how thick the stems are, they might get quite hard and taste "wooden". They also get more bitter the more you travel down the stem. So, don't be super picky when discarding stems, but don't be too generous either. I usually discard stems when they start to get somewhat rigid when you try to bend them.

Here's an article I quickly found on the subject matter.

  • Interesting article. I was in a hurry and had to do something but in the end it seems I followed your advice - took some parts of the stems. Mar 9, 2020 at 12:00

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.