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Chimichurri Sauce

So quick, so tasty, so very flavourful.

Things I am in dire need of while grappling with our new life. It can be hectic with one toddler, but throw an often unsettled infant into the mix and you’ve got a whole other ball game. Dinners once spent at the dining room table are now hectically eaten with babe to breast over a messy living room ottoman.

And I love it.

I have lots of pictures to share and stories to tell, but they will have to wait for another day. Soon!

Chimichurri Sauce

Yield: About a cup
Prep Time: 10 minutes

1 cup fresh parsley, packed
1 cup fresh cilantro, packed
1/4 cup fresh oregano, packed
1/4 cup fresh basil, packed
4 green onions, roots and white portion removed
3 cloves garlic
juice of 1 whole lemon
1/4 cup olive oil (and more if needed)
1 tbsp red wine vinegar
salt and pepper to taste
1 tsp red pepper flakes (aka crushed chili flakes)

1. In the bowl of a food processor, add all ingredients.
2. Pulse on high until a pesto-like consistency is reached. You may need to add more olive oil to achieve desired texture, depending on your tastes.
3. Serve over steaks, fish, chicken or roasted vegetables.

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