Step 1

Nutrition, per serving - Calories: 979, Total fat: 106 grams, Sodium: 267 mg, Total carb: 3 grams, Dietary fiber: 2 gram, Sugars: 2 gram, Protein: 1 grams

Step 2

Wash and dry the herbs.

Step 3

Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup (40 g) to a medium bowl and save the rest of the herbs for another use.

Step 4

Remove the oregano leaves from the stems and roughly chop. Add ¼ cup (10 g) to the bowl with the parsley. Save any leftovers for another use.

Step 5

Peel the garlic cloves, then mince. Add to the bowl with the herbs.

Step 6

Peel and mince the shallot, then add to the bowl.

Step 7

Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.

Step 8

Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.

Step 9

Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.

Step 10

Enjoy!