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Chimichurri Sauce Recipe

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This recipe for Chimichurri Sauce, by , is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rhonda Hemstreet


1 cup fresh flat-leaf parsley, tightly packed
1 cup fresh cilantro, tightly packed
1/2 cup diced red onion
3 tbsp fresh oregano, tightly packed
3 cloves of garlic, peeled
2 tbsp fresh lemon or lime juice
2 tbsp red wine vinegar
tsp sea salt
tsp freshly-ground black pepper
tsp red pepper flakes, or more, to taste
cup good-quality olive oil

Add all ingredients except olive oil to a food processor, and pulse a few times until chopped. Slowly stream in olive oil, while pulsing mixture a few more times until olive oil is combined, and stopping to scrape down sides of food processor if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days




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