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Credit: Anthony Lamas, Chef/Owner, Seviche, Louisville, Ky.
Sizzle, Fall 2011
1 cup spearmint leaves
½ cup fresh parsley
½ cup fresh cilantro
1 t. crushed red pepper
Juice of 1 lemon
1 garlic clove
¼ cup olive oil
¼ cup red wine vinegar
1 T. kosher salt
Method: Purée spearmint, parsley, cilantro, red pepper, lemon juice, garlic, olive oil, red wine vinegar and kosher salt. Chill chimichurri in refrigerator for 30 minutes.
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