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Easy Chimichurri

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"I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator."
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2 h 15 m servings 70
Original recipe yields 16 servings (2 cups)


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  1. Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
  2. Refrigerate until flavors have blended, about 2 hours.

Nutrition Facts

Per Serving: 70 calories; 7.1 1.5 0.3 0 158 Full nutrition

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