- Ready In:
- Combine all ingredients in a jar and shake.
- Will keep for several weeks in the refrigerator.
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Yum, Yum, Yum!!! What a versatile sauce. I used it to marinade chicken on the first day and shrimp the next day with the chimichurri sauce on the side. The food processor made this recipe a snap. I used both parsley and cilantro. The key is to use a really good olive oil. I am going to be making this a lot!
You have a hit here, Galley Wench. Bright flavors are full of garlic, herbs, spice, and go well with beef. We tried it with flat leaf parsley (our preference) and cilantro to accompany a grilled skirt steak and plan to try it on a crusty bread next. Very easy to prepare with a food processor, but we tried a hand chopped version, thinking not all Argentinian cooks would have have a processor. No trouble at all to pull together. Thanks for the recipe and for the experience.
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