Vegan Chimichurri Sauce

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.

Ingredients:

• 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. Saucy Lips Zesty Cilantro sauce
• 1/4 C. Extra Virgin Olive Oil
• 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

Directions:

• 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.***
• Enjoy!

Recipe credits: @thenoshingfox