Chimichurri sauce Recipe | Braun US

Ingredients

• 2 limes, zest of 1, juice of both
• 2 tablespoon red wine vinegar
• 1/2 red onion
• 4 garlic cloves
• 1 cup Italian parsley, picked, stems removed
• 1 cup cilantro, packed, stems removed
• 1 serrano pepper, small, halved, seeds removed
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3/4 cup extra virgin olive oil, or avocado oil
• pumpkin seeds, to finish