Ingredients

• 1 bunch flat leaf parsley (cut off thick stems)
• 1/2 bunch cilantro
• 4-6 cloves of garlic (adjust to taste)
• 1 tbs crushed red pepper flakes
• 1/4 cup red wine vinegar
• Juice from 1 wedge of small lemon
• 1 ts dried oregano
• 1/4 medium white or red onion
• 1/2 cup extra virgin olive oil
• Kosher salt and fresh cracked pepper

Directions

1. Wash and drain parsley and cilantro and remove thick stems. Pulse in blender with garlic, red pepper flakes, vinegar, lemon juice, and oregano until mildly chopped. Then slowly add the olive oil as you continue to pulse, emulsifying the sauce which will turn it slightly opaque. Pulse until desired coarseness, then season with Kosher salt and fresh cracked pepper to taste. Can be used immediately, but we find that the flavors are most intense when you let it sit in the fridge for a few hours or better yet, overnight. Nothing screams of summer more than the explosion of fresh flavors in chimichurri sauce.

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