Chimichurri Sauce

My friend Monica made this recently and I may or may not have been dreaming about it. Ha! So I decided to make some of my own. I followed the instructions to a T and it came out pretty good. I would recommend that everyone eat this if you are serving it because your breath will be kickin'. But it's sooo worth it. I'm serving mine with marinated grilled meat chunks.


Ingredients:

2 cups fresh parsley and/or cilantro, firmly packed

3-6 cloves of garlic

2 tablespoons chopped onion

1/2 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lime juice

Kosher salt and red pepper flakes to taste


Preparation:
Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and pulse briefly, until finely chopped. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.