Chimichurri

1 cup fresh parsley, tightly packed (about 1 bunch of parsley)

1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)

1/2 cup diced red onion

3 cloves of garlic, peeled

2 tbsp fresh lemon juice

2 tbsp red wine vinegar

¼ tsp sea salt

¼ tsp freshly-ground black pepper

¼ tsp red pepper flakes, or more, to taste

½ cup olive oil

 

 

Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped.  

 

Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.

 

Refrigerate in a sealed container for up to 1 week. Freezes very well.  

 

Enjoy!