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Chimichurri

  • Serving: 6
  • Prep time: 5 m
  • Cook time: 0 m
  • Ready in: 48:0 h
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Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not…
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Ingredients

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Step by step

  • Step 1

    Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.

  • Step 2

    Chimichurri is quick to make, so I usually prepare it as I need it. If you do choose to store it, transfer it to a jar, cover, and refrigerate. It will keep for several weeks, but it loses its bright green color in a day or two. Be sure to taste and reseason before serving.

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