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Entree
Easter
Mint Chimichurri
by:
Jenn Whaley Hillier
August 3, 2015
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Serves
4
Ingredients
1
cup
fresh mint leaves, packed, rough chopped
1
cup
flat leaf parsley leaves, packed, rough chopped
2
garlic cloves, chopped
1
small serrano chile, seeds discarded
1
/
8
cup
white wine vinegar
1
tablespoon
water
1
/
8
cup
olive oil (possibly a little extra depending on the consistency you like)
1
pinch
kosher salt
Directions
In a food processor, pulse together mint leaves, parsley, garlic and serrano chile.
Slowly add white wine vinegar, and water.
Pulse to combine into a paste.
Slowly add olive oil to desired consistency.
Season to taste with a pinch of kosher salt.
Transfer to a bowl and serve with warm lamb chops.
Tags:
American
Mint
Parsley
Lamb
Vinegar
Fall
Summer
Easter
Winter
Spring
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