Chimichurri

1: Finely chop parsley and cilantro, and add to a mixing bowl.

2: Toss in minced shallot and garlic.

3: Pour in red pepper flakes, avocado oil, red wine vinegar, salt, and pepper.

4: Stir everything together.

5: If needed, add more avocado oil to loosen the sauce.

6: Store in the fridge for a few hours in an airtight container before serving.

7: Best used the same day.

8: For more heat, add up to 1 tsp of crushed red pepper flakes.

9: If you don't want to chop, you can blend everything in a food processor until the herbs are finely chopped.