Chimichurri Sauce

Instructions

1. Prepare the herbs
   Wash the parsley, oregano, and cilantro (if using). Remove any tough stems and pat dry with paper towels. Roughly chop to make processing easier.
2. Combine ingredients in food processor
   Add the herbs, garlic, shallot, red pepper flakes, salt, and black pepper to a food processor. Pulse until finely chopped but not puréed - you want to maintain some texture.
3. Add liquids
   Transfer the chopped ingredients to a bowl. Whisk in the olive oil and red wine vinegar until well combined. Taste and adjust seasoning if necessary.
4. Let flavors develop
   For best results, let the chimichurri rest at room temperature for at least 30 minutes before serving to allow the flavors to meld. This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
5. Serve appropriately
   Bring to room temperature before serving. Chimichurri is traditionally served with grilled steak, but works well with any grilled meats, fish, vegetables, or as a marinade.