Chimichurri Recipe

by Thomas Grossmann

• 3/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/2 cup parsley
• 2 cloves garlic
• 1 bunch scallions, both white and green parts, trimmed
• 1 tablespoon dried chili
• salt and freshly ground black pepper

Place all ingredients in a food processor and blend together; do not over mix. Let stand for 1 hour.