Organic Chimichurri and Parsley Pesto Sauces

Bored with your weeknight meals? Try adding a delicious flavor-packed sauce to spruce up almost anything on the menu—without adding much extra time to your night. Chimichurri is delicious on chicken, fish, steak, tempeh, tofu, beans, or vegetables. It can be used as a marinade before cooking or served on top after cooking. Use parsley pesto the same way; it is also tasty on spaghetti squash, pasta, potatoes, and rice. Bring new life to your tired weeknight meals and impress your family with a fresh and zesty good4u sauce!

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For the chimichurri sauce
1⁄2 cup organic parsley leaves, stems removed
2 tablespoons organic cilantro leaves, stems removed (optional)
1⁄2 cup Natural Grocers Brand Organic Extra Virgin Olive Oil
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
  ¼ - ½ small organic red onion, chopped into 1-inch pieces
3 cloves organic garlic
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Red Chili Flakes , or to taste
3⁄4 teaspoon Natural Grocers Brand Bulk Organic Oregano Leaf
  1/2 - 1 teaspoon coarse sea salt , adjust to taste
1 tablespoon water
For the parsley pesto sauce
2 organic garlic cloves
2 cups packed, de-stemmed organic Italian parsley
1⁄2 cup Natural Grocers Brand Bulk Organic Walnuts
1⁄2 cup Natural Grocers Brand Organic Parmesan Cheese Shreds
  1/3 - 3/4 cup Natural Grocers Brand Organic Extra Virgin Olive Oil
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste

1. For the chimichurri: Add the parsley and cilantro to a food processor and process until finely chopped, about 1 minute. Add the remaining ingredients and process until all the ingredients are finely chopped and well combined. Taste and adjust the flavor to your liking. Chimichurri is easy to adjust to your taste: Add more red pepper, garlic, or salt if you like, if you don’t like cilantro, simply leave it out. The outcome should be a fresh flavor, with a little spice and zing. When the taste is to your liking, scrape it into a bowl to use immediately, or transfer to a jar with a tight-fitting lid to refrigerate until ready to use.

2. For the parsley pesto: Add the garlic, parsley, walnuts, and cheese to food processor. Process until a paste forms, stopping to scrape down once or twice while processing. Add the olive oil, pouring very slowly, while the food processor runs, to gradually blend the oil into the parsley mixture; adjust the amount to your preference for thickness. Once incorporated, stop to add salt and pepper to taste and process again until well combined.  When the taste is to your liking, scrape it into a bowl to use immediately, or transfer to a jar with a tight-fitting lid to refrigerate until ready to use.