This recipe for Chimichurri sauce can be used in a variety of ways, including as a topping over steak, added to vegetables or used in pasta salads.
Preparation time: 10 minutes
Take equal amounts of parsley and cilantro—about a handful each—and place into a food processor and blend until coarsely chopped. Add in the remainder of the parsley and cilantro, as well as the 3 cloves of garlic and the scallions, and continue to blend until all of the ingredients are finely chopped.
Transfer the chopped cilantro, parsley and garlic into a large bowl. Add the olive oil and toss all together. Add the lemon zest and lemon juice to the bowl and continue to mix.
Add the red pepper flakes, two pinches of salt, and a dash of black pepper to taste and stir the mixture with a wooden spoon.