Chimichurri

This recipe was developed by Zaza’s Kitchen for Beautiful Briny Sea.

Yields 3 cups

• ¾ cup Italian Flat Leaf Parsley, chopped

• ¾ cup Cilantro, chopped

• 2 tbsp Lemon Juice, freshly squeezed

• 1 tsp Lemon Zest

• 1 ½ tsp Crushed Red Pepper

• 3 Garlic Cloves, crushed

• ½ tsp French Picnic Salt

• Freshly cracked black pepper, to taste

• ½ cup red wine vinegar

• ¾ - 1 cup light tasting olive oil

• 1 serrano pepper, finely minced

• 1 tsp sugar

Add all ingredients except olive oil to a bowl. Slowly whisk in olive oil until chimichurri is to the consistency of your liking. Serve with Pan Roasted Bronzino, Roasted Chicken, Grilled Shrimp, Blackened Salmon, or whatever else you’d like!

Note: Store remaining in an airtight container in your refrigerator for up to 5 days.