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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Hemstreet

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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