Mexican Chimichurri Sauce with Cilantro
By Tracey Hatch-Rizzi · radfoodie.com
Makes 1 cup
A bright, herbaceous sauce of parsley and cilantro blended with garlic, lime, vinegar and olive oil.
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| 1 cup fresh parsley leaves | Blend until finely minced & incorporated | Taste & adjust seasoning |
| 1 cup cilantro (large stems removed) | ||
| 2 cloves garlic | ||
| ½ teaspoon red pepper flakes (or Aleppo pepper flakes) | ||
| ¼ teaspoon salt | ||
| ⅛ teaspoon black pepper | ||
| 60 ml red wine vinegar | ||
| 15 ml lime juice | ||
| 120 ml olive oil |
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