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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Minted Chimichurri Recipe

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This recipe for Minted Chimichurri, by , is from Ms. Cara Cooks , 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!

Contributor:  
Contributor:  
Cara Converse

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup tightly packed fresh mint
3/4 cup tightly packed flat-leaf parsley
1/3 cup fresh oregano, or 2 tablespoons dried
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
2 teaspoons lemon zest
1/3 cup freshly squeezed lemon juice
2/3 cup extra-virgin olive oil

Directions:
Directions:
1.Add all the ingredients to a blender or food processor and process until all the ingredients are well combined.
2.STORAGE: Store in an airtight container in the refrigerator for up to 5 days

 

 

 

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