Chimichurri is a versatile sauce traditional in Argentinian cuisine. It has a tangy, garlicky flavor that livens up meat dishes, tacos, and even roasted vegetables. You can really dial up the heat by adding hot red peppers or even jalapeño. For our family meals, I keep it mild with just a hint of dried red pepper flakes.

This recipe yields 6 servings

INGREDIENTS

⅓ cup Primal Kitchen Organic Extra Virgin Olive Oil
2 tablespoons apple cider vinegar
½ cup parsley
¼ cup cilantro
¼ cup chopped red onion
¾ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon red pepper flakes
⅛ teaspoon ground black pepper
3 cloves garlic

80 ml Primal Kitchen Organic Extra Virgin Olive Oil
2 tablespoons apple cider vinegar
64 g parsley
32 g cilantro
32 g chopped red onion
¾ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon red pepper flakes
⅛ teaspoon ground black pepper
3 cloves garlic

Directions

Place all the ingredients in a small food processor and pulse until well combined.

Tips

**Make sure you don’t over process the mixture. Chimichurri is meant to be a little bit chunky to really bring out the flavor.