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.