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Recipe courtesy of Michelle Bernstein

Chimichurri for Beef, Innards and Sausage

  • Total: 10 min
  • Prep: 10 min
  • Yield: about 2 cups
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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


  1. 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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