Add the cilantro and parsley to the food processor with lime juice and olive oil. Process on high 1 minute to break down the leaves and stems.
Add the rest of the ingredients (pumpkin seeds, red onion, salt, garlic powder, red pepper flakes) and process on high at least 1 minute, scraping down the sides of the food processor at least once.
Check the consistency of the sauce, make sure everything is well broken up. If you want a thinner sauce, add 2-3 tbsp. water and process again until desired texture achieved.
Store in fridge up to 1 week or freezer for 3 months.
Fresh or dried oregano – about 4 stalks fresh or ½- 1 tsp. dried
Ground cumin – about ½ -1 tsp. to give the chimichurri an earthier flavor
Smoked paprika – about ½ - 1 tsp. to give a smoky flavor to the chimichurri
Kale or spinach – this doesn’t really change the flavor much but you can always add more veggies this way. If you find that the chimichurri is too acidic adding a handful of kale or spinach will quickly cut through that acid.
Fresh or pickled jalapeno
2-3 chipotle in adobo sauce
Substitutions:See post for long list of substitutions. For a more authentic chimichurri replace the cilantro with parsley and the lime juice with red wine vinegar (2-3 tbsp.)