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FireRock Country Club’s Tarragon Chimichurri

1 cup extra virgin olive oil
1 bunch Italian flat leaf parsley
1 bunch cilantro
1 bunch tarragon (leaves only)
2 serrano chilies (halved and seeded)
1 tablespoon red pepper flakes
6 cloves of garlic
1 shallot
1/3 cup honey
1/3 cup red wine vinegar
Zest of 1 lemon
Juice of 2 limes
Salt to taste (about one tablespoon)

Place all ingredients in a blender and blend on low until a smooth consistency is achieved. Adjust seasoning to taste using additional salt and lime juice. May use immediately after preparation, or for best use, let flavors develop overnight. Use to give extra flavor to caprese salads, meat, fish, seafood, or eggs.


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