A Tale of Two Chimichurris: Traditional Argentinian & Easiest Ever Creamy

For the EASIEST EVER CREAMY CHIMICHURRI: Combine the parsley, cilantro, minced garlic, dried chives, dried oregano, red pepper flakes (if using), red wine vinegar, garlic infused olive oil, salt, and black pepper in a blender or food processor. Pulse until all ingredients are well combined and the mixture is smooth. Serve at room temperature. Store any leftovers in the fridge for up to a week. For longer storage, you can freeze it by adding a layer of olive oil on top first.

For the TRADITIONAL ARGENTINIAN CHIMICHURRI: Finely chop the large bunch of parsley. In a bowl, mix together the finely chopped parsley, minced garlic, dried oregano, red pepper flakes or finely chopped red chilies, red wine vinegar, cold-pressed extra virgin olive oil, Redmond kosher ancient sea salt, and cracked black pepper. Let the mixture sit for at least 30 minutes to allow the flavors to meld and intensify. Serve at room temperature and refrigerate any leftovers. Pro Tip: Consider making a double batch and freezing half, layering with olive oil on top before freezing.