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Question on making Chimichurri

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Question on making Chimichurri

patricium | May 9, 2009 04:09 PM

I've made chimichurri sauce several times at home, and really love it. I've been de-stemming the (flat-leaf) parsley before throwing it in the food processor, but I'm wondering if that's really necessary. What do other people do? Will the stems cause the sauce to be too watery or fibrous?

If nobody has experience with this, I'll have to try it and report back.

Thanks!

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