Mint Chimichurri

1. 1

   Place garlic in the bowl of a food processor and pule several times until chopped.

2. 2

   Add the mint and parsley leaves and pulse until finely chopped.

3. 3

   Remove to a medium bowl.

4. 4

   Add the vinegar, salt and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved.

5. 5

   Stir in the olive oil.

6. 6

   Will keep for several days in the refrigerator.

No additional tips available.