Chimichurri Sauce

We had a beautiful bunch of parsley in our CSA basket this week and some cilantro leftover from the BBQ chicken burgers, so I decided to make a chimichurri sauce (fairly non-authentically, as it turns out). But nevertheless, it was very tasty and easy!

I served it over NY strip steaks, but I bet it would be good on pretty much any cut, or even on chicken or pasta, since it is extremely similar in texture to pesto. It'd be a simple way to add great flavor to a lot of different foods.

Chimichurri Sauce

1 cup of parsley
1/2 cup of cilantro
1 Tablespoon of red wine vinegar
2 Tablespoons of olive oil
2 cloves of garlic, minced
1/2 teaspoon of cumin
dash of red pepper flakes
Kosher salt and pepper to season

Directions: Combine all ingredients in a food processor, and pulse until chopped and well combined. You may want to drizzle an extra bit of olive oil, to get it to a bit more liquid consistency. Enjoy!

Adapted from epicurious.com, original recipe here.