Chimichurri Sauce

We are at some of our precious friends home for a couple of days out here in California. Last night they treated us to amazing grilled steaks with this awesome sauce. Dee is kind enough to share recipes with me and when she showed me this recipe, I knew that I would be making this when we got back to Texas. Tonight they are grilling chicken and once again topping it with this sauce. I could eat it poured over cheese or even baked potatoes. She got the recipe from Mary S which we also met on one of the Big Bear trips and is also such a good cook. So thank you Dee and Mary!

1 bunch of Italiian flat-leaf parsley, finely chopped

5 sprigs of cilantro

1 small red onion, minced

2-6 cloves minced garlic (Dee used about 8 small cloves)

1 teas oregano (fresh)

1/2 to 1 teas crushed red pepper flakes

1/2 cup red wine vinegar

1 1/2 cups olive oil (evoo)

1 teas salt

1/2 teas black pepper

Combine all ingredients in a Cuisinart and pulse a few times until ingredients are smooth, but not pureed. We are having the left over sauce tonight on the chicken. Put sauce in a plastic or glass container and refrigerate. It lasts for up to a month.

Makes 2 1/2 cups

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