This authentic Argentinean chimichurri sauce is made with fresh flat leaf parsley and cilantro and is perfect for topping grilled meats, in tacos, sandwiches or used as a marinade.
Place the garlic in the food processor and pulse a few times, to finely mince.
Add in the parsley, cilantro, oregano, white wine vinegar, salt, pepper and red pepper. Pulse a few more times, scraping down the sides of the bowl as needed.
Slowly drizzle in the olive oil as you pulse a few more times. Serve immediately at room temperature.
Notes
Chimichurri sauce can be stored in the fridge, covered, for up to 2 weeks. When serving, bring back to room temperature for best flavor.