Prep time: 20 minutes

Serves 6-8

Ingredients:

1 bunch of flat leaf parsley, lightly chopped

1 bunch of fresh cilantro, lightly chopped

1 teaspoon fresh thyme

2 cloves chopped garlic

3 tablespoons fresh squeezed lemon juice

2 tablespoon fresh squeezed lime juice

2 tablespoons red wine vinegar

2 tablespoons red pepper flakes

½ cup extra virgin olive oil

1 teaspoon Kosher salt

2 tablespoons fresh cracked black pepper

Directions:

Place all of the herbs in a food processor with the garlic, lemon and lime juice, red wine vinegar, and pepper flakes. Lightly pulse this mixture until all of the ingredients are incorporated.

Add the olive oil and continue pulsing until an emulsion forms. Season with salt and pepper.

Use the chimichurri as a topping for grilled meat, poultry or fish. Chimichurri may also be used as a marinade.