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Chimichurri Sauce

3/4 cup flat-leaf parsley, finely chopped
3 Tbsp cilantro, finely chopped
6 garlic cloves, minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tsp salt
1/2 tsp red pepper flakes
fresh ground black pepper, to taste

Whisk all ingredients in a bowl until thoroughly incorporated. Serve immediately or refrigerate up to 4 hours, bring to room temperature before serving. Makes 1 cup.

Published inRecipesSauces