Chimichurri SauceChimichurri Sauce

Step 1

Directions Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine.Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.

Step 2

Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine.Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.

Step 3

Directions Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine. Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.

Step 4

Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine. Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.