A delicious elixir whether you are marinating or serving it fresh on top of roasted vegetables or seared meat.
Start off by washing and drying the cilantro and parsley leaves.
Now, finely mince/chop the parsley, cilantro, Serrano pepper, shallot, and garlic and transfer them to a mixing bowl.
Then, add in fresh lemon juice.
Now, add the olive oil, salt, and pepper flakes
Whisk all of the contents of the bowl until they are well combined.
Lastly, Taste and adjust seasoning if necessary.
If you are not a fan of a chunky chimichurri sauce, you can add the parsley, cilantro, garlic, and shallot to a food processor and pulse until fine. Then, stir in the rest of the ingredients and enjoy.
Any extra chimichurri left over? Pour it into an ice cube tray, top with a little more olive oil and freeze until solid. Now, transfer to a ziplock bag or a freezer friendly container and return to freezer. Enjoy as needed.
Keywords: Chimichurri sauce, sauces and dips