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Zoë Chimichurri

Brought to you by Shawn O'Donovan

Prep Time |  15 minutes
Cook Time |  0 minutes


  • 1 Cup Italian Parsley 
  • 1/2 Cup Cilantro
  • 1/2 Cup Zoë Extra Virgin Olive Oil
  • 1/2 Cup Zoë Red Wine Vinegar
  • 5 Cloves of Garlic
  • 1 Tsp Dried Oregano
  • 1 Tsp Cumin 
  • 1/4 Tsp Dillweed
  • 1/2 Tsp Red Pepper Flakes
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
Finely Chop Parsley and Cilantro, mince garlic and combine in a bowl. 
Stir in Extra Virgin Olive Oil and Red Wine Vinegar. 
Add in all remaining dry ingredients and stir well. 
Tip: I recommend letting the Chimichurri sit in the refrigerator for two hours prior to serving. 

Check out Shawn from Poplar Smoke BBQ - Here

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