The Last Chimichurri Recipe You Will Ever Search For!

I am an avid fan of chimichurri. Too many times though I have seen recipes call for ingredients where I feel like I am making salad dressing. This recipe will make a very delicious and uniquely-flavored chimichurri. Goes perfectly on: rice, any kind of meat, beans, or heck just eat it right out of the container!

• Ready In: 30 mins
• Yields: 1 10oz container

Ingredients

• 1  bunch flat leaf parsley (You could substitute curly-leaf but flat for me tastes best. By bunch I mean around the size of a sm)
• 1  large lemon (The lemon has to be large. If it is small or medium, the purchase two. Make sure lemon is fresh.)
• 8  garlic cloves (Sounds crazy but the parsley balances it perfectly.)
• 3⁄4 cup olive oil (Extra virgin if possible.)
• 1  tablespoon paprika
• 1⁄2 teaspoon black pepper (At all possible make an effort to use freshly ground pepper. Pre-ground just does not taste the same)
• 1⁄2 tablespoon salt

Directions

1. Thoroughly wash, crudely chop (thirds), and place parsley in food processor.
2. Peel, crudely chop, and place garlic in food processor.
3. Peel, separate, and place entire lemon in food processor (Don't squeeze the lemon, just place the whole thing - excluding the rind - in the food processor).
4. Add the olive oil.
5. Add all spices (salt, pepper, and paprika).
6. Turn on food processor and run until mixture is a creamy, light green color. Making sure that entire mixture is fully minced and uniform. Time to run should be no less than two minutes.
7. Test for desired taste and consistency.
8. Tasting and Consistency Notes - Taste should be very bold. The parsley and garlic should clearly stand out; however, the lemon should immediately kick in; the salt enhances the lemon flavor. A moment later you will taste the bite of the freshly ground pepper. The oil contributes to smoothness. In fact, this recipe, if done properly, should resemble that of a pesto. Furthermore, we even use this as a topping for our pastas! Enjoy.