Argentinian Chimichurri Melissa Bailey Democrat & Chronicle 3 chopped handfuls parsley 2 Tbsp. crushed garlic 4 Tbsp. white distilled vinegar 1 Tbsp. ground oregano ¼/tbsp. black pepper ½ Tbsp. salt 2 cups olive oil Place all ingredients in a food processor. Pulse until a paste is formed or until it has reached your desired consistency. üI prefer chunky when accompanying cooked meats, or very smooth when marinating meat before cooking,ü the author says.

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