Chimichurri for Beef, Innards and Sausage

Total Time:
10 min
Prep:
10 min

Yield:
about 2 cups

Ingredients
  • 1 cup Italian parsley, picked
  • 6 garlic cloves
  • 1 teaspoon chopped fresh oregano
  • Pinch dried chile flakes
  • Salt and pepper
  • 1/4 cup malt or red wine vinegar
  • 1 cup olive oil
Directions

In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.


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