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Basil Chimichurri

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In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.

Source: Martha Stewart Living, July 2006
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Ingredients

Directions

Cook's Notes

Make chimichurri at least one hour ahead so the flavors have time to meld. Chimichurri can be refrigerated in an airtight container up to 3 days.

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