Ingredients
- 2 cups flat-leaf parsley tightly packed
- 1 cup kale leaves tightly packed
- 1/2 cup fresh oregano leaves loosely packed
- 5 cloves garlic roughly chopped
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- 1 tablespoon white vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 cup olive oil
Instructions
- Add all of the ingredients except the olive oil into a blender or food processor.
- Turn the machine onto low speed to start processing the ingredients. Slowly add the olive oil into the mixture while the machine is processing.
- Either serve the chimichurri sauce immediately, or transfer it to a jar for storage.