Fresh Chimichurri

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There are only so few many things that are this fresh and taste fresh even a week later after sitting in the refrigerator. Chimichurri is best known with red meat but I swear by it when it comes to marinating chicken in it too. And it doesn’t have to be limited to just that alone as well. Drizzle a little on top of your favorite baked or grilled white fish and you can also turn it into a light Summer dressing by adding a more olive oil to your taste. I can probably give you a dozen ideas but this is for you to get creative!

INGREDIENTS

1 cup fresh flat leaf parsley, packed tight
1/2 cup fresh cilantro, packed tight
1/4 cup extra virgin olive oil
1/8 cup chopped white onion
1 small lemon, juiced
2 large garlic cloves
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1 1/2 tablespoon red wine vinegar

Place everything in a food processor/blender and pulverize until texture is smooth.

Serve right away or keep refrigerated.