I love this Chimichurri sauce to use on top of shredded beef, mushroom tacos, or enchiladas. This is simple to make and will keep in the fridge for a few days after making. Keep in mind that the sauce will solidify a bit when sitting in the fridge, but just simply squeeze some more lime on top to reactivate it. This usually lasts for 2 meals, so I will plan back to back meals that compliment the sauce such as tacos and my Beef Enchilada recipe.
- 1/2 cup extra virgin olive oil or avocado oil
- 1/3 cup chopped cilantro
- 1/4 cup finely chopped parsley
- Zest of 1 lime
- 1/4 cup lime juice
- 2 minced garlic cloves
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- Add all of the ingredients into a bowl and whisk until well combined. Serve immediately or store in the fridge in an air tight container for up to 3 days for optional freshness.