Chimichurri Sauce


  • 1 cup fresh flat-leaf parsley, tightly packed
  • 1 cup fresh cilantro, tightly packed
  • 1/4 cup finely chopped red onion
  • 4 cloves of garlic, peeled
  • 1/4 cup cane vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ¼ tsp red pepper flakes, or more, to taste
  • ½ cup olive oil


  1. Put all the ingredients except the olive oil in your food processor and pulse a few times until chopped.
  2. Slowly pour in Olive oil while pulsing a few times.
  3. Remove and transfer into a container.
  4. Use this on steak, chicken, or fish.
  5. This will keep in the fridge for up to three days.