Chimichurri

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It’s recently been decided in our household that parsley is an underrated herb. And by that I mean I decided it. Sure there are more alluring herbs out there, but there’s just something so clean and delicious about parsley. I’ve started to keep bunches of it on hand because I think it’s a nice accent to most meals I make, and also because I discovered the condiment chimichurri. Not only is chimichurri fun to say, it’s exceptionally easy to make (especially with the help of a tiny food processor) and is excellent on steak, pasta, potatoes, eggs, chicken, fish, rice, you name it. It’s slightly spicy, bright, is my new favorite, and Rob specifically requests it. By name. Win!

Ingredients:

A bunch of flat leaf parsley (like a cup or so)

4 cloves of garlic chopped

salt to taste

pepper to taste

½ tsp red pepper flakes

some fresh oregano leaves (1TBS give or take)

one small shallot, minced

¾ C olive oil

3 TBS red wine vinegar

3TBS lemon juice

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Instructions:

Put everything in a food processor and pulse until chopped.

Done! Now put it on everything and enjoy.

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