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Servings: varies

Total Time: 5 minutes

  • 1 large bunch parlsey
  • 8 garlic cloves, peeled
  • 3 tbsp minced onion
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 dash salt
  • 1 dash pepper
  • 1 cup olive oil

This chimichurri sauce goes well on many proteins and veggies! Try on steak or tacos, and store leftovers in the fridge for the future. 


PULSE all ingredients in a food processor until combined. STORE in the refrigerator.  

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