This fresh sauce is great on chicken, salmon or fish, or as a side on zucchini zoodles or spaghetti and sprinkled with Parmesan cheese.
Dovetailing Tip: When making this sauce, double the recipe. Save half to toss with zuchinni noodles for Meal 4, Chimichurri Zoodles.
|1 cup||fresh italian parsley leaves, lightly packed|
|1 cup||fresh cilantro leaves, lightly packed|
|3/4 cup||olive oil|
|3 tablespoons||lemon juice|
|2 tablespoons||red wine vinegar|
|3 cloves||garlic , peeled|
|1 teaspoon||dried oregano|
|1 teaspoon||sea salt|
|1/2 teaspoon||chipotle chili flakes|
|1/4 teaspoon||fresh ground pepper|
Combine all ingredients in food processor, and pulse until parsley and garlic are finely chopped.
Taste and adjust seasonings if needed.