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Pineapple Chimichurri

Photo: Jennifer Davick; Styling: Linda Hirst
Yield Makes 1 3/4 cups


  • 3/4 cup fresh flat-leaf Italian parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 4 garlic cloves, coarsely chopped
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarsely ground black pepper
  • 1/2 peeled and cored pineapple, coarsely chopped

How to Make It

  1. Combine first 7 ingredients in a food processor; process 30 seconds or until finely chopped. Add pineapple; pulse until finely chopped.