Try this sauce in our Barley, Chicken and Chimichurri Soup. Click here for the recipe.
⅓ cup extra virgin olive oil
⅓ cup white wine vinegar
2 Tbsp fresh lemon juice
1 cup flat-leaf parsley
½ cup cilantro
3 cloves garlic
1 TBSP dried oregano
¼ - ½ tsp dried chili flakes (depending on spice preference)
½ tsp salt
½ tsp fresh cracked black pepper
Combine all the ingredients in a food processor or a blender until you reach desired consistency. The food processor will make a less smooth version of chimichurri which adds nice texture to this soup.