Chimichurri

By request…

The way I was taught how to make this is you throw a handful of fresh parsley in the food processor with less than half that amount of fresh oregano, a few cloves of garlic, a splash of red wine vinegar, some salt and both black and a little red pepper (to taste), then pulse it until its all combined. You then pour some good olive oil into the spout as its processing until it forms a thin paste. (You should be able to dip bread in it and also pour it over meat…thinner than a pesto.)

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