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Chimichurri Sauce
Yield6
Prep10 min
Cook—
Total10 min
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Ingredients
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Step by step
Method
3 steps
- 1
Pile the garlic and parsley (and any other herbs) into a food processor. Add salt and pepper. Pulse until finely chopped — you want little flecks, not a paste.
- 2
With the motor running, stream in the oil slowly until the sauce looks loose and spoonable, about 30–60 seconds. Taste; it should be punchy and herby.
- 3
Rest 10–15 minutes so the garlic mellows. Spoon over steak, chicken, or roasted veggies. It keeps in the fridge a few days; stir before using.