Chimichurri Sauce

What you'll need:

• 1 cup tightly packed chopped parsley leaves
• 1 cup tightly packed chopped cilantro leaves
• ¼ cup Cabernet Sauvignon red wine vinegar
• ½ shallot, coarsely chopped (White or Spanish onion will also work)
• 5 cloves garlic, minced
• 1 teaspoon Mediterranean Sea Salt
• 1 teaspoon dried or fresh oregano
• 1 teaspoon freshly ground black pepper
• ½ cup Cayenne Pressato extra-virgin olive oil

Directions: 

1. Combine the parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, and pepper in the bowl of a food processor; pulse a few times.
2. Pour Cayenne Pressato olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
3. Refrigerate until flavors have blended (at least 2 hours).