1 1/2 C Fresh Italian Flat leaf parsley (de-stemmed)
1/2 C Fresh Cilantro (de-stemmed)
2 ea Fresh Garlic cloves
3/4 Tsp Dried crushed red pepper
1/2 Tsp Ground cumin
1/2 C Olive oil
1/3 C Red wine vinegar
1/2 Tsp Kosher salt
Combine parsley cilantro, garlic, crushed red pepper and cumin in a food processor.
Pulse about 20-25 times to finely mince all the ingredients, yet not turning them into a puree.
Add the olive oil, red wine vinegar and kosher salt to the mixture and pulse two more times to combine.
Place the Chimichurri Sauce into an airtight container and refrigerate for at least 30 minutes before serving.
Serve over meats, fish, chicken or vegetables. It can also be used as a marinade.