"*" See Kitchen Notes for more information or links to special ingredients.
Place the garlic, parsley and cilantro in a food processor and chop for about 1 minute. (I use the processor attachment of my immersion blender.)
Add the remaining ingredients and process on medium for about 10 seconds, then on high for another 10 seconds or until ingredients are well chopped and blended, and you have an emulsion.
Transfer to a glass container with a non-metallic lid and refrigerate. Let it rest overnight for the best results.
Garlic - Six large garlic cloves create a very garlicky sauce, but not overwhelming. You can add more or less to your liking.
Cilantro - If you have the soap gene for cilantro, just omit it and use the full bunch of parsley. This yields a more traditional chimichurri.
Red Chile Flakes - I've used both Aleppo Flakes and New Mexico red chile flakes. Both worked great but my New Mexico flakes have some heat to them, so I use 2 tsp. because I like my chimichurri spicy, but not too hot. With the Aleppo flakes, I use 3 tsp.
Salt - Be careful on the salt. It is easy to get this too salty. One teaspoon provides plenty of salt - IMO.
Oil - Because of the amount of oil called for, use a light, mild tasting oil like safflower, canola or avocado. A light olive oil can be used, but be careful that the flavor of the olive oil doesn't overpower the other ingredients.
Recipe author: MJ of MJ's Kitchen