• 1 Cup Italian Parsley 
• 1/2 Cup Cilantro
• 1/2 Cup Zoë Extra Virgin Olive Oil
• 1/2 Cup Zoë Red Wine Vinegar
• 5 Cloves of Garlic
• 1 Tsp Dried Oregano
• 1 Tsp Cumin 
• 1/4 Tsp Dillweed
• 1/2 Tsp Red Pepper Flakes
• 1/2 Tsp Salt
• 1/2 Tsp Black Pepper

Finely Chop Parsley and Cilantro, mince garlic and combine in a bowl. 

Stir in Extra Virgin Olive Oil and Red Wine Vinegar. 

Add in all remaining dry ingredients and stir well. 

Tip: I recommend letting the Chimichurri sit in the refrigerator for two hours prior to serving.