Step 1

Mince the red onion and set it aside.

Step 2

Add the basil and parsley leaves (no stems) to a blender then process until the herbs are finely chopped. Pause as needed to scrape the herbs from the sides of the blender. (note: a food processor may also be used)

Step 3

Next add the olive oil, vinegar, lemon juice, salt, red pepper flakes to the blender. Grate in the garlic and continue processing until it still has some chunky texture.

Step 4

Transfer the chimichurri to a jar or storage container, mix in the minced red onion by hand then taste and adjust salt as necessary. If you prefer a thinner consistency, drizzle in about 1 tablespoon of olive oil.

Step 5

Serve over grilled chicken, steak, fish or shrimp.