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Cilantro Chimichurri

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Cilantro Chimichurri

1 cup cilantro
1 cup flat leaf parsley
6 garlic cloves
1/2 cup onion, chopped
2 tablespoons white wine vinegar
1/2 teaspoon Red Pepper Flakes
1/2 teaspoon Mexican Oregano
1/2 cup extra virgin olive oil
1/2 teaspoon Sea Salt
Coarsely ground Malabar Black Peppercorns

Directions:
1. Process garlic in food processor until finely chopped.
2. Add cilantro, parsley, onion, vinegar, red pepper flakes and oregano.
3. Add olive oil in a thin stream and process until smooth.
4. Add salt and pepper.

Notes:
1. Sauce can be refrigerated in a covered dish for up to one week.
2. Serve with grilled steak.

Yield: 1 cup


Red Pepper Flakes	Mexican Oregano	Sea Salt	Black Peppercorns