- Wash and dry 1 cup of cilantro leaves.

- Peel and chop 3-4 garlic cloves.

- Blend cilantro, garlic, 1/2 cup olive oil, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, and a pinch of salt until smooth.

- Taste and adjust salt and red pepper flakes to your liking.

- Transfer to a jar or container.

Enjoy your garlic-cilantro chimichurri with grilled meats, veggies, or as a condiment! Store leftovers in the fridge for up to a week.