Mary’s Chimichurri

I love making this chimichurri. You can use it on so many things... beef, lamb, veggies, sandwiches, chicken, eggs, burgers - everything! Also, if you don't feel like waiting around to hard boil your eggs, fry up a few and toss them in there instead.

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Ingredients

• 2-4 bunches of basil

• 2-4 bunches of parsley

• 1/2 cup red wine vinegar

• 1 cup olive oil

• 2 packages anchovies, chopped

• 4-5 cloves of garlic, chopped

• 4 hard boiled eggs

• 1-2 teaspoons chili flakes

• 1 tablespoon sea salt

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Instructions

1. Pick or cut stems from basil and parsley, roughly chop and set aside.

2. Place olive oil, red wine vinegar, chopped garlic, egg yolks, 1 pack of anchovies, chili flakes, salt, and half of herbs in a high speed blender of food processor and purée until smooth.

3. Add the other half of rough-cut herbs to puréed sauce.

4. Mince the other pack of anchovies and add to purée.

5. Taste purée and adjust with salt and pepper or M5 spice rub. Chill in the refrigerator for at least an hour to let the flavors infuse.

Enjoy!