Everything is raw in this dip so the vitamin C from the fresh herbs is at it's most powerful, the raw garlic and onion has antibacterial properties and helps boost the immune system. The unfiltered raw organic extra virgin olive oil contains phytonutrients and heart healthy omega 9 oils. The importance of quality over quantity for the olive oil here is very important if you want to achieve a super nutrient dense chimichurri.
1 bunch Italian parsley
1/2 bunch cilantro
¼ cup onion
1 teaspoon dried chili flakes
1 teaspoon dried oregano or 1 tablespoon fresh
2-3 cloves garlic
2 tablespoons red wine vinegar
3 tablespoons extra virgin organic olive oil
1/2 teaspoon sea salt and fresh ground pepper (may need to add more to your liking)
¼ to 1/2 cup extra virgin organic olive oil (this will be stirred into the chimichurri after you have blended the above ingredients.)
In a food processor add your garlic and onion, pulse two or three times. Add your fresh herbs and pulse a couple more times, add the rest of the ingredients **except for the extra 1/4 to 1/2 cup of olive oil that you will stir in afterwards.
Pulse the ingredients together until you get your desired consistency, pour the chimichurri into a glass storage container and stir in the rest of the olive oil. You do want the chimichurri to have a coating of olive oil on top, if you need to add a little more olive oil, do so. This preserves it; which allows it to sit in the fridge for weeks, you can even freeze it in little ice cube trays if you would like.
Think Outside the Box
You can do so many things with this amazingly healthy and tasty salsa; I love to grill vegetables and my local farmers sausage and have the chimichurri on the side. Delicious homemade bread loves to be lathered in chimichurri and my morning omelet seems to smile a little more when I add a dollop of chimichurri to it.