Chimichurri

I found the recipe for this marinate/sauce at Our Best Bites.

They used it as a meat marinate, but I loved this as a dipping sauce for pizza (meat or veggie pizza) and it was yummy drizzled on my steamed asparagus. If you decide to make it, tell me what you liked eating it with.

Ingredients:

• 1 1/2 C chopped parsley
• 1 1/2 C chopped cilantro
• 1/2 C loosely packed oregano leaves*
• 2 T fresh lime juice
• 1 T red wine vinegar
• 3 T chopped garlic (6-7 cloves)
• 1 t kosher salt
• 1/4 t black pepper
• 1/4 t red pepper flakes
• 1/2 C extra virgin olive oil
  
  *Fresh is best, but if you don't have access to fresh oregano, you could use fresh cilantro and parsley and add in 1 Tbs plus 1 tea dried oregano leaves.

Directions:

Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped. Remove mixture and place in a bowl. Add red pepper flakes and then stir in olive oil by hand.

Notes about this recipe:

1. I used water instead of red wine vinegar and it was still delish.