Chimichurri Sauce

1 cup fresh Italian flat-leaf parsley , leaves only, stems removed

¼ cup fresh cilantro , leaves only, stems removed

¼ cup fresh oregano , leaves only, stems removed

⅓ cup roughly chopped red onion or shallots

3 cloves garlic , peeled

½ teaspoon red pepper flakes

½ cup extra-virgin olive oil

¼ cup red wine vinegar

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

To food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste.

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