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Prep 10min
Total2hr10min
Servings8
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Ingredients
3/4
cup fresh cilantro leaves
3/4
cup fresh Italian (flat-leaf) parsley
1/2
cup extra-virgin olive oil
1/4
cup red wine vinegar
3
cloves garlic
1
medium jalapeño chile, seeded, chopped
1
teaspoon dried oregano leaves
1
teaspoon salt
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Steps
1
Place cilantro and parsley in food processor. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
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This sauce is a wonderful way to use up fresh herbs. Store your herbs well so they don’t wilt before you get around to making it. Here’s how: When you get home from the grocery store, give them a fresh cut—just like you’d do with a bouquet of flowers. Then, stand herbs up in a tall drinking glass, like a pint glass, and add some little water—again, just like a bouquet of flowers arranged in a vase. Stored like this in your refrigerator, they’ll keep for a few days or more.
Want to try the classic Argentine pairing of beef and chimichurri? We recommend Slow-Cooker Pot Roast with Chimichurri. Once you get a taste of it, we think you’ll be looking for other ways to eat this delectable green sauce. We suggest drizzling it on your taco, using it as a dip for roasted potatoes, heck, you could even put it on your pizza!
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