Basil Chimichurri

• servings: 6 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 1/2 cups fresh basil (packed and stems removed)

1/4 cup flat leaf Italian parsley (stems removed)

1/4 small red onion (rough chopped)

1/4 cup olive oil (or more to preferred consistency)

2 tablespoons red wine vinegar

2 tablespoons lemon juice (fresh squeezed)

2 cloves garlic (peeled and finely chopped OR grated)

1/2 teaspoon salt (or to taste)

pinch crushed red pepper flakes

Directions

To a blender or food processor add fresh basil and parsley leaves (stems removed), rough chopped red onion, grated or finely chopped garlic, red wine vinegar, lemon juice and a pinch of crushed red pepper flakes.

Pulse several times to finely chop the herbs pausing to scrape the sides of the blender.

Drizzle in the olive oil then process on medium to medium-high speed until a thick sauce forms.

Season with salt (adjust to your own taste) then pulse to blend. If you prefer a thinner consistency, drizzle in another tablespoon or so of olive oil.