Firehouse Chef Ryan McKay shares his recipe for fresh and flavorful chimichurri.
Flat Leaf Parsley (1 Cup)
Cilantro (1/3 Cup)
Garlic (3 cloves)
EVOO (¾ Cup)
Red Wine Vinegar (¼ Cup)
Red Onion or Shallot, diced (1 Tbsp.)
Lemon Juice from a Lime (1 Tbsp.)
Salt (1 tsp.)
Pepper (1 Tbsp.)
Red Pepper Flakes (small pinch)
Place all the ingredients except the red onion/shallot in the food processor and pulse until chopped. Place the sauce in a bowl and add the red onion/shallot and mix until combined.