Chimichurri Sauce Recipe
1 cup lightly packed fresh parsley
2 large cloves garlic
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 cup bone broth
1/4 cup organic red wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Place all ingredients in a food processor, blend for about 30 seconds or until all ingredients are combined well.
Pour the chimichurri sauce into an 8-oz mason jar. Cover and store in the fridge for up to 2 weeks.