This amazing back pocket Cilantro Chimichurri Sauce will transform anything you drizzle it over. Steak, chicken, veggies, and eggs love cilantro chimichurri!
Pulse the garlic in the food processor a few times until the pieces are small.
4 cloves garlic
Add the rest of the ingredients through the olive oil and pulse.
1 cup parsley, 3/4 cup cilantro, 1 tsp kosher salt, 1/2 tsp red pepper flakes, 1 lime, juiced, 1 green onion, 1 tbsp dried oregano
Continue to pulse while adding the olive oil.
1/2 cup olive oil
Store in a glass container with a lid.
Notes
If you do choose to use a food processor, make sure you use the "pulse" function instead of the puree/blend options.Will keep for about two weeks in the fridge.