Chimichurri Sauce

½ c. firmly packed fresh parsley

½ c. firmly packed fresh cilantro
3 tablespoon fresh oregano
6 cloves garlic, minced
1 small shallot, finely minced
⅓ c red wine vinegar
½ c extra virgin olive oil
2 tablespoon lemon juice from a fresh lemon
½ teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon ground pepper

By Hand: Finely chop the parsley, cilantro, oregano, garlic, and shallot. In a medium mixing bowl, whisk the vinegar, olive oil, and lemon juice until emulsified. Add the chopped herbs and alliums, as well as the red pepper flakes, salt, and pepper. Stir to combine.

With Food Processor: combine the parsley, cilantro, oregano, garlic, and shallot in a food processor. Pulse until the herbs and alliums are finely chopped. Add the red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse 5-10 times more, or until well combined. Flip the motor to process and pour in the olive oil through the feed tube until the ingredients form a sauce. 

Makes about 1.5 cups.