An adaptation of a classic Argentinian staple — Chimichurri sauce. This bright, fresh, and flavorful sauce is extremely versatile and complements a variety of plant-based as well as meat-based dishes.
1 large bunch of fresh flat leaf (Italian) parsley
1 C. fresh cilantro
1/2 a red onion (diced) (or 1/4 C. diced shallot)
3 garlic cloves
1/4 C. EVOO
juice & zest of 1 lime (or lemon)
1/2 Tbsp. red wine vinegar
1/2 Tbsp. dried oregano (or 1 Tbsp. fresh oregano)
1/2 tsp. crushed red pepper flakes
1/2 tsp. each of: pink himalayan salt & ground black pepper
PLACE all ingredients in a high-speed blender or food processor until resembling pesto-like consistency — OR to your preferred consistency/texture.
*** For a more rustic result (or if you don’t have a blender/food processor), you can also very finely chop all solid ingredients by hand, then mix with wet ingredients and seasonings.***
Recipe credits: @thenoshingfox