Melissa D'arabian's Chimichurri

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Parade Magazine
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Place cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, salt, and pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until chimichurri is semi-smooth, about 4 seconds.

½ cup fresh parsley leaves, roughly chopped

1 Tbsp onion, finely chopped

Juice of ½ lemon

2 tsp white wine vinegar

1 clove garlic, minced or pressed through a garlic press

Red pepper flakes

1 tsp kosher salt

¼ tsp freshly ground pepper

⅓ cup olive oil

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