Herb-Infused Chimichurri

Steps

1. Step 1

   Finely chop the parsley and cilantro together, gathering them in a medium bowl; the herbs should be loosely packed, not pureed, to retain texture.

   • 1 cupfresh parsley leaves
   • ½ cupfresh cilantro leaves

2. Step 2

   Add the minced garlic, red pepper flakes, sea salt, and black pepper to the bowl and stir to combine, allowing the garlic to begin releasing its aroma.

   • 4 clovesgarlic, minced
   • ½ tspred pepper flakes
   • ½ tspsea salt
   • ¼ tspfreshly ground black pepper

3. Step 3

   Pour in the red wine vinegar and lemon juice, mixing thoroughly; the acidity will slightly soften the raw garlic and brighten the herbs.

   • ¼ cupred wine vinegar
   • 2 tbspfresh lemon juice
   • 4 clovesgarlic, minced

4. Step 4

   Slowly drizzle the olive oil while whisking the mixture, creating an emulsion that coats the herb strands evenly; continue whisking until the sauce looks glossy and unified.

   • ¾ cupextra-virgin olive oil

5. Step 5

   Taste and adjust seasoning with additional salt or pepper if needed, then let the chimichurri rest at room temperature for at least 10 minutes before serving to allow flavors to meld.

   • ½ tspsea salt