Radish Chimichurri

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The (ex)Expatriate's Kitchen


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1/2 cup cilantro, packed leaves

1/4 cup parsley, packed leaves

1/4 cup mint, packed leaves

20 small radishes, 1/2-1 inch diameter

4 spring onions, white plus 1 inch of green

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 tsp. coarse sea salt

1/8-1/4 crushed red pepper

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