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CHIMICHURRI SAUCE

Have you ever had Chimichurri Sauce?  This was a first for us, and with all the fresh herbs in the garden, what a great way to utilize all that fresh goodness.  This recipe is somewhat based on Emeril’s recipe, page 188 of Emeril At The Grill.  I did not have 3 of his ingredients so I improvised.  We had this on grilled steaks, with a sprinkling of Feta Cheese on top.  Yum.  It is also great on pizza, recipe pending.

1 cup Extra Virgin Olive Oil

juice of 1 lemon

1/2 – 2/3 cup Red Wine Vinegar (start with 1/2 cup and taste if it needs more)

1/2 cup packed basil leaves

huge bunch of Flat Leaf Italian Parsley, stems included

6 minced garlic cloves

1 large minced shallot

1 tsp. ground Oregano

3 inch stem of fresh Rosemary, leaves removed

4 mint leaves

salt and pepper to taste

I chopped up most of the ingredients somewhat, then just put everything into the food processor.  Process until all the herbs, shallot, garlic are minced very fine.  Add a good handful of crumbled feta cheese either on top of your steak, or into the Chimichurri Sauce.

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