Walnuts add texture to this chimichurri that can be used as a marinade or to top a variety of dishes.
1/3 cup California walnuts
2 cloves garlic
1 large bunch Italian parsley, large stems removed
1 tablepoon lime juice
1 large pinch red pepper flakes
1/4 cup walnut or extra virgin olive oil
1/4 teaspoon salt, or to taste
Puree all chimichurri ingredients in a food processor until smooth, scraping down the sides as needed. Cover and refrigerate until ready to serve.
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