Chimichurri Sauce

Makes 4-6 Servings

1 Bunch Italian Parsley, Rinsed and Chopped, Toss Stems

1 Bunch Cilantro, Rinsed and Chopped, Toss Stems 

1/2 Cup Olive Oil

1/4 Cup Red Wine Vinegar

4 Serrano Pepper, Sliced

1 Shallot, Sliced

4 Cloves Garlic, Sliced

1/2 Tsp Red Pepper Flakes (if desired)

Preparation:

When you are making a sauce in a blender, always start with the liquids.  Add the olive oil and red wine vinegar.

Add pepper flakes, serrano chilies, garlic, shallots and top with the roughly chopped cilantro and parsley.

Blend to combine.  I prefer the sauce not to be too smooth, so don’t over do it.  It can also make this is the food processor and pule to combine.

This is soo fresh tasting!  It will last 3-4 days in the fridge.

Soo good!

Enjoy!