A vibrant Argentinian Chimichurri recipe featuring fresh parsley, cilantro, garlic, dried chives, oregano, and red pepper flakes, emulsified with red wine vinegar and extra virgin olive oil. Perfect for serving over grilled meats.
Mix all of these ingredients in a bowl and set aside for 15 minutes prior to eating at room temperature. For a chunkier texture, mix by hand. If you would like a smoother texture, pulse in a food processor. Serve over all grilled meats for a delicious boost of goodness.
