The Best Chimichurri

I love everything about chimichurri - it’s herbaceous, tangy, garlicky, and perfectly balanced. It’s great with chicken, steak, shrimp, and fish as well as roasted/grilled vegetables and crispy smashed potatoes aka basically everything

INGREDIENTS

1 cup parsley, tightly packed

1 cup cilantro, tightly packed

1/4 cup basil, tightly packed

4-5 large cloves of garlic, roughly chopped

1 tablespoon of shallot or red onion, finely chopped

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1/2 teaspoon red chili flakes

1/4 teaspoon pepper

1 teaspoon salt

1/2 cup or more good extra virgin olive oil

METHOD

Place all ingredients into a food processor

Pulse until well chopped. Taste and adjust for seasoning. Transfer to a bowl