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Chimichurri Salsa

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ready in: over 5 hrs
serves/makes:   4 cups

recipe id: 81458

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1 pound parsley
1 cup garlic, minced fine
3 teaspoons salt
3 teaspoons black pepper
1 tablespoon dried oregano
2 cups extra virgin olive oil
1 1/2 cup apple cider vinegar


Rinse and drain parsley. Remove the very large stems and discard.

Using a food processor or an immersion blender in a large mixing bowl, puree the parsley. Add the garlic, salt, pepper, and oregano.

Slowly add the oil and vinegar. Stir with a flat whisk until well blended.

Allow the mixture to age 24 hours before serving. Keep refrigerated.

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Nutritional data has not been calculated yet.

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