Zesty Chimichurri


  • ½ cup Olive Oil
  • 3 table spoons White Vinegar
  • Boskovich Farms 2 ounce Bunched Parsley (stems removed)
  • Boskovich Farms 2 ounce Cilantro Parsley (stems removed)
  • ½ teaspoon salt
  • 1 teaspoon Red Pepper Flakes (optional)


  1. Remove stems from Boskovich Farms parsley and cilantro, roughly chop and place into blender.
  2. Add olive oil, white vinegar, salt, and red pepper flakes.
  3. Blend until smooth.
  4. Serve chilled or room temperature over grilled meat, fish, chicken or toasted pita bread.