Step 1

Roughly chop the cilantro (just enough to break up the steam a bit) and place in the bowl of a food processor. Add the basil leaves, parsley leaves, onion, garlic, red wine vinegar, lemon juice and salt. On and off pulse for 10-second intervals until herbs are finely chopped but still have a bit of texture. Scrape down the sides of the bowl several times so that everything is evenly chopped.

Step 2

Transfer to a medium-size bowl and stir in the olive oil and crushed red pepper (if using) until well combined. Serve and enjoy or store in an airtight container in the refrigerator for 5-7 days. Stir again before serving.

Step 3

Chimichurri sauce can also be frozen in an airtight storage container or in several small containers. Thaw and stir before serving.

Step 4

If you don’t have a food processor, you can also make this chimichurri sauce by hand. Finely chop all of the herbs (a mezzaluna works well for this) then add the remaining ingredients and stir well to combine.