Easy Blended Chimichurri

Ingredients:

• 1 cup fresh parsley, packed

• 1/2 cup fresh cilantro, packed

• 4 cloves garlic

• 1 shallot

• 1/4 cup red wine vinegar

• 1/2 cup extra virgin olive oil

• 1 teaspoon dried oregano

• 1 teaspoon red pepper flakes (adjust to taste)

• Salt and pepper to taste

• 1 tablespoon lemon juice (optional, for extra tanginess)

Instructions:

1. Wash the parsley and cilantro thoroughly under cold water. Pat dry with paper towels or use a salad spinner to remove excess moisture.

2. Remove any tough stems from the parsley and cilantro, leaving mostly leaves and tender stems.

3. In a food processor or blender, add the parsley, cilantro, garlic, shallot, red wine vinegar, fresh oregano leaves, and red pepper flakes.

4. Pulse the ingredients a few times until finely chopped and well combined.

5. With the food processor or blender running, slowly drizzle in the extra virgin olive oil until the mixture emulsifies and reaches a smooth consistency.

6. You may need to stop and scrape down the sides of the food processor or blender with a spatula to ensure all ingredients are incorporated.

7. Season the chimichurri sauce with salt and pepper to taste.

8. Taste the sauce and adjust the seasoning or acidity if needed. If you prefer a tangier sauce, you can add a tablespoon of lemon juice.

9. Transfer the chimichurri sauce to a bowl or jar.

10. Allow the flavors to meld by letting the sauce rest at room temperature for at least 15-30 minutes before serving.

11. Serve the chimichurri sauce alongside grilled meats, roasted vegetables, or as a dipping sauce for bread.

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