Great addition to steak, potatoes, veggies, and more!
Ingredients
1 bunch organic cilantro, finely minced
1 bunch organic parsley, finely minced
6 sprigs organic mint, finely minced
3-4 cloves organic garlic, minced
1 organic white onion, minced
1-2 Tbsp. Napa Valley Naturals red wine vinegar
Zest and juice of 1 organic lemon
1 Tbsp. kosher salt
1 Tbsp. fresh cracked pepper
1 tsp. Frontier Co-op red pepper flakes
Riojana olive oil
1 organic jalapeno with the seeds left in, optional
Preparation
Step 1
Add your cilantro, parsley, mint, garlic, and onion to a bowl.
Step 2
In a small bowl, mix together your vinegar, lemon, salt, pepper, and red pepper flakes. Whisk to combine.
Step 3
Pour mixture over herbs and toss everything together.
Step 4
Start adding in olive oil, a little bit at a time until everything is coated but not soaking in olive oil. Taste and adjust if needed.
Step 5
Your chimichurri is ready to eat, however, it only gets better as it sits. Store in the refrigerator.