Cuban Chimichurri | Extension | West Virginia University

Ingredients

• 7 garlic cloves, peeled
• 1 1/4 cups packed fresh cilantro leaves
• 3/4 cup packed fresh parsley sprigs
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarsely ground pepper
• 1/4 cup white balsamic vinegar
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1/2 teaspoon grated lime zest
• 1/3 cup olive oil