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Chimichurri Sauce
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1 1/2 cups | flat leaf parsley, (about 1 large bunch) |
1/2 cup | fresh oregano |
4 cloves | garlic |
1 cup | extra virgin olive oil |
1/4 cup | red wine vinegar |
3 tbsp | water |
1 1/2 tsp | sea salt |
1 tsp | freshly ground black pepper |
1/8 tsp | cayenne pepper |
Using a food processor combine the parsley, oregano and garlic and process until finely chopped. Add the remaing ingredients to make a thick sauce and adjust seasoning (adding more salt, pepper and viniger) if needed.
Place hafl of the sauce in a boul and pour the oth half over the meat, fish, pork or poulty that you are going to barbecue, spreading evenly.
Cover and marinate in the refrigerator for 30 to 60 minutes, turning several times. Cook to preferred doneness and serve with remaining sauce
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