Background

• Place of Origin: Argentina
• Chimichurri may come form the Basque tximitxurri (hodgepodge) because many Basques settled in Argentina
• It is commonly served on grilled meats but can be used as a topping for grilled vegetables, salad dressing, marinade, etc.

Ingredients

• 2 cups parsley
• 1 cup cilantro (or more parsley)
• 3 cloves garlic
• ¼ cup + 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon red pepper flakes
• ¼ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Blend everything together until smooth or leave it a bit chunky
2. Add the reserved tablespoon of olive oil in as the sauce is blending