Begin by gathering all your fresh ingredients: basil leaves, parsley, red onion, garlic, and spices.

In a blender or food processor, combine the basil leaves, parsley, chopped red onion, diced garlic, red wine vinegar, and lemon juice. Pulse several times until the herbs are finely chopped.

With the processor running on medium speed, slowly drizzle in the olive oil until a thick, luscious sauce forms.

Once the sauce thickens, season your chimichurri generously with sea salt and fresh cracked black pepper.

If you prefer a thinner chimichurri, add more olive oil gradually until you reach your desired consistency.

Transfer the chimichurri to an airtight container and let it sit for at least 15 minutes to allow the flavors to meld.