Ingredients

• 1/2 C cilantro
• 1/2 C parsley, flat leaf
• 1/2 red onion, diced
• 1 serrano pepper, diced
• 1 tsp kosher salt or to taste
• 1/4 tsp black pepper or to taste
• 1 tbsp garlic, minced
• 1 tsp Mexican oregano
• 1/2 tsp red pepper flakes
• 1/3 C olive oil
• 2 tbsp red wine vinegar

Directions

• Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
• Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.

Notes

• 6-21-25 1/2 Recipe
• No Changes

Photos