Cilantro Chimichurri is a fabulous way to add a fresh, tangy, garlicky burst of flavor to your meal. This versatile recipe can be used as a marinade, sauce, or condiment for a variety of grilled meats and vegetables.
Add red onion, garlic, red wine vinegar, and lime juice to the bowl of a food processor and pulse, stopping to scrape down the sides once or twice, until finely minced.
Remove any big stems from cilantro and parsley. Remove oregano leaves by sliding your fingers down the stem. Add the cilantro, parsley, oregano, salt, pepper and red pepper flakes and pulse several times until herbs are finely chopped, but still have some texture to them, scraping down the sides as needed. Add the olive oil and pulse just one or twice to lightly combine.
Transfer to an airtight container and refrigerate until ready to use. Will keep well refrigerated for several days.
This recipe will yield a little over 1 cup which is plenty to serve 8 as a condiment.