Mint Chimichurri

Ingredients:

• 2 cloves garlic
• 1 Serrano pepper, chopped
• 1 cup fresh mint leaves, packed
• 1 cup fresh Italian parsley leaves, packed
• 2 tablespoons red wine vinegar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons extra virgin olive oil

Directions:

1. Place garlic and Serrano in the bowl of a food processor and pulse several times until chopped. Add the mint and parsley leaves and pulse until finely chopped.

2. Add the vinegar, salt, and black pepper to the mint parsley mixture. Start food processor and drizzle in the olive oil.

3. Adjust seasoning to taste.

Will keep for several days in the refrigerator. Perfect to serve with lamb or steak!