Instructions

• Add the parsley, kale, oregano, garlic, lime zest, lime juice, white vinegar, salt, black pepper, and red pepper flakes (if using) to a blender or food processor.
• Pulse or run the machine on low speed until the herbs and garlic are chopped and beginning to combine, stopping once to scrape down the bowl or sides with a spatula.
• With the machine running on low, slowly pour the olive oil in a thin, steady stream into the mixture so the sauce emulsifies.
• Continue processing until the chimichurri reaches your desired texture (well combined but still slightly textured); stop and scrape the bowl once more if needed.
• Serve the chimichurri immediately, or transfer it to a jar or airtight container and store in the refrigerator.